Creamy tuna pasta
Whether you are planning an elaborate menu or simply planning ahead for tomorrow's Creamy tuna pasta. This recipe comes from several decades of playing in the kitchen. I find that including a couple ingredients to some recipe provides thickness to that which exactly is usually bland. You may well be searching for milder foods to create along with your leftovers. Wonderful and gentle Creamy tuna pasta perfect for post-vacation. The elements within this recipe make your tongue thumping, also have become waist-friendly once you want a'bite' after a busy getaway. Using a few components as options, this soup has been loaded using a fall and hot flavor which makes it creamy. The perfect Creamy tuna pasta to heat you up on chilly winter months. Ideal for making use of leftover. Serving-size is also a significant element of your diet. You ought to compare the exact sum of this food that you usually eat to the serving size recorded on the tag. Eating huge servings or parts may cause excess fat gain.
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How to make Creamy tuna pasta
Yield = 4Prep time: 0:05
Cook time: 0:15
Total time: 0:20
Ingredients
- 350g fettuccine or spaghetti
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 garlic cloves, crushed
- 1 cup (250ml) thin cream
- 2 tablespoons sundried tomato paste
- 425g can tuna in oil, drained
- 1 cup (150g) frozen peas
- 1 tablespoon chopped flat-leaf parsley
- 100g semi-dried tomatoes
- 2 teaspoons capers, rinsed, drained
Method
- Step 1 Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.
- Step 2 Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes. Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until just heated through. Serve sprinkled with remaining parsley.
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