Tuna farfalle

Name: Tuna farfalle
Ingredients: 200 g farfalle pasta; 2000 ml water; 1 tablespoon salt for the pasta water; 2 medium onions (300 g); 2 tablespoons olive oil; 2 cans tuna chunks in oil (drained); 15 g fresh parsley; 150 ml water; 4 tablespoons tomato paste; 1/2 teaspoon salt for the sauce; 1/2 teaspoon ground pepper

Pasta/Pizza - Tuna farfalle by Rafila C. - Recipia

Tuna farfalle brings together chunks of canned fish in a sauce thickened with tomato paste, onion and parsley. The sauce thickens on the stove and clings to the folds of the pasta, while the tuna pieces stay visible. I serve it warm in a deep bowl. Prep: 15 minutes. Cook: 24 minutes. Total: 39 minutes. Servings: 2. About 720 kcal and 39 g of protein per serving.

Ingredients

200 g farfalle pasta
2000 ml water
1 tablespoon salt for the pasta water
2 medium onions (300 g)
2 tablespoons olive oil
2 cans tuna chunks in oil (drained)
15 g fresh parsley
150 ml water
4 tablespoons tomato paste
1/2 teaspoon salt for the sauce
1/2 teaspoon ground pepper

Preparation

1. Bring the water to a boil with the salt for the pasta. Add the farfalle and cook for 10 minutes, until al dente. Drain well. 2. Finely chop the onion and cook it in the olive oil in a pan for 6 minutes, until softened. 3. Drain the tuna and add it to the same pan with the chopped parsley, water and tomato paste. Simmer the sauce for 8 minutes, until it thickens. 4. Season the sauce with salt and pepper. Take the pan off the heat, add the pasta and stir.

Notes

I serve them with a green salad dressed with vinegar. For a gluten-free version, I use the same amount of gluten-free farfalle; regular pasta contains gluten. Leftovers keep in a sealed container in the fridge for up to 3 days. Tuna in large chunks shows up better on the plate than flaked tuna. The onion softens slowly, like it does in a simple everyday pasta sauce, and I don’t rush it until it gets brown spots.