Empty My Fridge
Tuna Pasta
Ingredients
- Pasta360 g
- Red onion · finely chopped1
- Tuna · drained4 cans
- Heavy cream200 ml
- Tomato1 tbsp
- Lemon
- Parsley · chopped
- Oliveto taste
- Olive oil
- Salt
- Black pepper
Instructions
- Cook the pasta in salted boiling water until al dente. Before draining, set aside half to one cup of the cooking water.
- In a pan with a little olive oil, soften the finely chopped red onion over medium heat for 2–3 minutes.
- Add the drained tuna, the heavy cream and the tomato paste. Season with salt and pepper and simmer for 4–5 minutes.
- Blend the sauce until smooth and creamy, using a food processor or an immersion blender.
- Toss the pasta with the sauce, adding a splash of the reserved water if it is too thick.
- Top with the lemon zest, chopped parsley and olives.
Summarized from GialloZafferano's video. Watch it for the details.
More recipes with
OnionLemonTomatoCreamHeavy creamPastaRed onionOlive
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