Creamy Garlic Tuna Pasta

Por Spain on a Fork · 25 min

Ingredientes

Modo de preparo

1. Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a high heat.
2. Drain the tuna cans into a fine sieve over a bowl, then gently flake the tuna.
3. Heat a large frying pan over medium heat and add 3 tbsp (45 ml) of the reserved tuna oil.
4. Finely chop the onion and roughly chop the garlic while the oil heats.
5. Add the chopped onion and garlic to the pan and stir constantly. After 3-4 minutes, when the onion is translucent, add the flour and stir for 2 minutes.
6. Add the paprika and oregano and stir quickly, then add the milk and vegetable broth and stir gently for a couple of minutes.
7. When the sauce has slightly thickened, about 3-4 minutes, add the lemon juice and season with sea salt and black pepper. Stir in the drained tuna and lower the heat to low.
8. When the water boils, add the penne and stir every 2-3 minutes until al dente.
9. Using a large slotted spoon, transfer the pasta from the pot straight into the pan with the sauce and remove from the heat.
10. Toss the pasta with the sauce, then top with grated Manchego and parsley before serving.

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