Penne with Tuna `Humpback Noodles`
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g penne
- 2 cans tuna, (natural)
- 1 can tomato (s), peeled
- 1 glass tomato peppers, pickled in strips (350ml)
- 1 cup cream, fresh
- 1 onion (s), (finely chopped)
- 2 cloves garlic, (finely chopped)
- 100 ml tomato paste
- 2 tablespoon olive oil
- 1 teaspoon, heaped paprika powder, noble sweet
- 1 tablespoon, leveled oregano, (dried)
- some sea salt
- some pepper, freshly ground black
- some cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet until al dente.
- At the same time, finely chop the onion and garlic, heat the olive oil in a large saucepan. Lightly fry the onion in it. Drain and add the tuna. Add paprika powder and sweat briefly. Pour the tomato peppers with the vinegar water, add tomato paste, peeled tomatoes, chopped garlic and the spices. Turn off the stove, add the cream and let it steep for a few minutes. If the sauce gets too thick, add some pasta boiling water. Drain the pasta and immediately pour it into the sauce.
- It`s really super fast, the sauce is ready faster than the pasta.
- If there are any leftovers, just put them in a small baking dish and bake with a little cheese the next day.
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