Pasta in summer? The most refreshing recipes

Rich in carbohydrates and low in fat, pasta is an excellent source of energy. In addition, its high fibre content helps the digestive system. It is ideal all year round and is essential when we exercise. All of these qualities make it highly recommended as part of a healthy, balanced diet on active summer days.

These three recipes are particularly suitable for the warmest months of the year. We will discover why and we also suggest a Muriel Wine for each one. All of them will enhance the flavours and round off the culinary experience.

Suthern Italian pasta with tuna

The fishing season for Mediterranean tuna is at its peak from May to October. The traditional almadraba nets along the Mare Nostrum coastline are buzzing with activity and these ancient practices have developed into a rich tuna-based cuisine. Pasta al tonno is one of the most popular recipes in southern Italy, with a multitude of variations featuring oily fish.

A simple, popular and extremely delicious recipe uses tomato sauce, onion, a pinch of chilli, garlic and basil, with small pieces of tuna mixed in. White spaghetti or nero di sepia spaghetti are the recommended pasta. An intense dish that we serve with our rich and complex Viña Muriel Blanco Reserva, whose deep, unctuous texture combines perfectly with the density of the sauce.

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Fideuà

Or rather fideuà de Gandía, which is where this celebrated noodle dish that is synonymous with the best summer meals is said to come from.

Fideuà is a combination of humbleness, luck, resourcefulness and the best and most direct fish and seafood supplies from the Mediterranean coast of Spain. As in the case of seafood paella, its close relative, the sauce is crucial. 

Fry prawns, langoustines, monkfish and other fish in good quality olive oil; remove them from the pan and fry some finely chopped onion, garlic, diced red pepper and crushed tomato in the same oil. When it is ready, add the rock fish stock. Shortly after, add the noodles until they are cooked.

Tradition recommends using fairly thick noodles, number 3 or 4, and whole rather than hollow. For us, the ideal companion for this dish is Conde de los Andes Blanco; its intense bouquet envelops and enhances the flavours, and invites you to continue enjoying the fideuà.

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Tagliolini with marinated vegetables

A recipe from various Italian regions, where the only difference is the type of pasta involved, but not the summery, fresh and vegetable nature of the dish.

In fact, the base is vegetables and greens that have been previously braised, roasted or marinated. Once cold and, above all, well coated with extra virgin olive oil, they are the perfect partner for any pasta dish. Simply put, in this recipe the only thing that needs to be cooked on the spot is the pasta, which is stirred in with the vegetables of your choice.

We have gone for tagliolini, a traditional pasta from Emilia-Romagna. Our young Muriel Blanco will be the perfect accompaniment for this refreshing recipe, perfect for summer evenings."