Pasta alla crema di tonno (Tuna pasta)

    20 min

    For this recipe I think it is better to use short pasta, such as fusilli, farfalle or penne. Spaghetti and long pasta do not absorb the tuna sauce as well.

    2 people made this

    Serves: 4 

    • 1 garlic clove
    • 4 tablepoons extra virgin olive oil
    • 1 chilli pepper
    • 350g short pasta (fusilli, farfalle or penne)
    • 2 (160g) tins tuna in water
    • 250ml whole milk
    • 2 tablespoons minced parsley

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a frying pan heat oil and brown garlic and chilli over low heat.
    2. Cook the pasta in plenty of salted water till al dente following packet instructions.
    3. Add the tuna and milk to the pan. Break up tuna with a wooden spoon.
    4. Let the sauce thicken for a few minutes over medium heat. Adding the drained pasta al dente. Toss and sprinkle with parsley. Serve.

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