martedì 8 novembre 2016

Pasta with tomato sauce and Ventresca tuna

Penne with tomato sauce and Ventresca tuna
( This recipe is Nuxia )

In Italian cuisine every day, can not miss the pasta. is prepared with many variations of gravy. Today I propose a format penne pasta with tomato sauce and tuna belly. If you've never tried it try it and you will love at first taste!

Ingredients for 4 people:

320gr Pasta Penne Rigate
500g Tomato Sauce The Sovrana Cirio * or * The vellutata Valfrutta*
1/2 red onion of Tropea D.O.P. * alternatively use 1/2 red onion from other sources
320 grams of Ventresca Tuna canned in brine or olive oil extra virgin olive oil
Chopped fresh parsley to taste
Extra virgin olive oil to taste
a pinch of salt.

In a saucepan, boil water and cook the pasta.
Prepare the sauce. In a saucepan, fry the chopped onion in a little olive oil for about a minute. Pour the tomato sauce. Add the tuna to cut into pieces. Adjust some a pinch salt. the sauce simmer with lid closed for approximately 5-7 minutes or until the sauce is a little narrow. Switch off. Check the pasta cooking. put in a Wok few tablespoons of the pasta cooking water. Drain the pasta. Put the dough into the wok. Add the tomato sauce and tuna. Put the pan on the stove on and skip the pasta with the sauce and water to obtain a creamy full-bodied on the dough. Add the chopped parsley. Jump and serve.
Recipe of 23/05/2013

* Product brand recommended

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