Pasta Con Salsa Di Tonno Alla Didi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta
- 1 shallot (s)
- 3 cherry tomato (s)
- 1 bunch parsley, smooth
- 1 tablespoon capers
- 0.5 ½ hot peppers, red
- 1 can tuna
- 2 tablespoon olive oil
- 2 tablespoon butter
- 200 ml cream
- 2 medium egg (s)
- 3 tablespoon parmesan
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the shallot and cut it into small cubes. Quarter the cherry tomatoes. Finely chop the parsley. Halve the peppers lengthways, remove the stones and the fillet and chop finely. Crumble the tuna.
- Heat the olive oil and 1 tablespoon of butter in a pan. Sweat the shallot cubes in the pan. Add the cherry tomatoes, capers, peppers and tuna and heat over medium heat, stirring constantly.
- In the meantime, cook the pasta al dente.
- Heat the remaining butter with the cream, mix the cream butter with the egg yolks and the parmesan in a bowl. Season to taste with salt and freshly ground pepper. Add the sauce to the tuna mixture and reheat.
- Arrange the pasta with the tuna sauce and serve.
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