Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Spaghetti with Grappa, tuna and cherry tomatoes


Put wine, water, the laurel, the juniper berries, the peppercorns and some parsley in a pot and bring to the boil. Wash the tuna under running water (to remove all blood), put it into the pan, add some salt. Cook for 10 minutes. Drain the tuna, remove skin and the fishbones. Set aside.
Pour the extra virgin oil in a non-sticking pan, fry the chopped onion, add the cherry tomatoes cut into quarters. Add some Grappa and let evaporate, cook for ten more minutes. Finally, add some salt to the sauce and the tuna cut in chunks.
Cook the spaghetti "al dente" in a pot, drain and sauté them in the pan with the sauce. Drizzle some chopped parsley on the top.

Recommended Grappa:
Sarpa di Poli

Link to the site:


  • Ingredients:

    500 ml white wine
    1 l water
    10 juniper berries
    1 leaf laurel
    10 green peppercorns
    1 sprig of parsley
    400 g fresh tuna
    320 g spaghetti
    1 glass of Grappa
    500 g cherry tomatoes
    30 g extra virgin olive oil
    ½ onion
    Salt, to taste

  • Author:
    • Immacolata Cuorvo, foodblogger "cucina con Imma"
  • Typology:
    • First courses
  • Preparation time:
    • 30 minutes
  • Notes: