Pasta with tuna

Lovers of fish will appreciate the proposed recipes for cooking pasta. In this case, we will make it with tuna. Of course, it would be ideal to take fresh fish. But to get one is often problematic, so use the canned product. The sauce accompanying the paste in this case can be prepared on the basis of cream or white wine. Each of the options is good in its own way, and the details of its execution you can find out below.

Pasta with canned tuna in creamy sauce - recipe

Ingredients:

• any pasta is 260 g;
• tuna canned in oil or in its own juice - 1 standard pot;
• olive oil without flavor - 25 ml;
• white salad - 90 g;
• cream of medium fat content - 120 ml;
• garlic teeth - 2 pieces;
• sprigs of fresh parsley - 1/2 bunch or to taste;
• dry fragrant Italian herbs (mix) - 2-3 pinch;
• Parmesan - 35 g;
• salt stone and ground red and freshly ground black pepper - to taste.

Preparation

For cooking in a creamy sauce with tuna, you can take any pasta, be it spaghetti, spirals, fettuccine or other kinds of pasta from durum wheat. We put the paste to boil in salted water and at the same time we are ready to prepare a cream sauce. Passeruem on olive oil without flavor, peeled and cut into small cubes salad bulb and garlic teeth. Now we knead canned tuna with a fork, put it in a frying pan to onions and garlic, salt, we savor two kinds of pepper and a mix of dry fragrant herbs and warm up a couple of minutes. We pour the cream into the frying pan, let the sauce to boil with continuous stirring, and transfer it into a pan with the finished paste, with which it is necessary to pre-drain the liquid in which it was cooked. Add the chopped leaves of fresh parsley, warm the pasta along with the sauce for three minutes and then serve, seasoning with ground Parmesan.

Pasta with tuna, spinach, basil and tomatoes - recipe

Ingredients:

• any paste - 360 g;
• tuna canned in oil or its own juice - 1 standard pot;
• fresh tomatoes - 650 g;
• spinach fresh - 1 large bunch;
• basil violet - 1 small bunch;
• olive oil without flavor - 35 ml;
• bulbs red - 130 g;
• wine dry white - 160 ml;
• garlic teeth - 3 pieces;
• a small pod of red chili peppers - 0,25-0,5 pcs .;
• dry fragrant Italian herbs (mix) - 2-3 pinch;
• salt of stone and freshly ground black pepper - to taste.

Preparation

At the same time, we put a pan of water for pasta and a saucepan on the next burners. While the water heated, poured into a pan olive oil without aroma and lay a pre-chopped onion, chopped as little as possible chili pepper and garlic teeth. After three minutes, add to the onions with garlic and pepper chopped tomatoes. From them, you must first remove the skins, having covered the fruit with boiling water for a minute. Together with tomatoes, add the tuna into the frying pan, disassembled into pieces, salt and saute the sauce with pepper and aromatic dry herbs. We admit the contents of the frying pan for five minutes. At this stage, throw the paste into the water and mix.

Now add the fire under the frying pan, pour in the wine and fry it, stirring, for three minutes. Then lay the chopped basil, and a minute later spinach. During this time, the pasta should already be cooked. We merge water into it, shift the sauce from the frying pan into a saucepan, mix it, give it under a lid a couple of minutes to stand and immediately serve, spread out on plates. To a pasta with tuna sauce, a glass of good white wine is especially appropriate.