Spaghetti, olive oil, onion, tomato, tuna, cream, pepper

Pasta with tuna and cream can be prepared quite quickly. The most demanding can use fresh tuna; The result, however, will be excellent even if you choose to use canned tuna.

Ingredients

Extra virgin olive oil

Tomato

Onion or shallot

Cooking cream

Canned tuna

Salt to taste

Ground pepper to taste

Preparation

The first thing to do is to take a saucepan and fill it with water, without adding salt. At this point you must put the saucepan on the fire to bring the water to a boil. While the water boils and the pasta as it cooks, you can prepare the sauce. You have to take a fairly large non-stick pan and put it on a stove over moderate heat. Then you must add a drizzle of extra virgin olive oil and onion or shallot cut into small pieces. If you do not want to eat the onion you can cut it into large slices and remove it later. While the onion is frying, open the cans of tuna (a box of 80 g every 2 people) and remove the oil. As soon as the onion has become golden, add the chopped tuna. Now the water put on the fire has almost certainly reached boiling point. You can then add salt and throw in the pasta you prefer. For this dish it is advisable to use formats such as spaghetti, farfalle, tortiglioni or penne rigate.

About 2 minutes before the pasta is ready, turn on the sauce on stove again over low heat. Then you can remove the dough from the heat using a slotted spoon and pass it directly into the pan with the sauce.

Note

A tasty variant of pasta with tuna is to remove the cream and add tomatoes and black olives to the tuna in the pan.