Summary

Ingredients

• 200 g pasta, farfalle
• 1 can tuna
• 1 tablespoon capers
• 4 spring onion (s)
• 150 ml white wine
• 1 tablespoon oregano
• 200 g crème fraîche
• liter ⅛ broth
• 1 tablespoon oil

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Instructions

1. Cook farfalle for 10 minutes. Cut the spring onions into small pieces. Heat the oil in the pan. Sauté the spring onions and deglaze with white wine and broth. Then add oregano, capers, creme fraiche and tuna and let simmer for 3 minutes. Drain the pasta and mix with the sauce.