Tagliatelle nests with tuna and mozzarella

Name: Tagliatelle nests with tuna and mozzarella
Ingredients: 4 tagliatelle nests; 1 tablespoon olive oil; 1 tablespoon chopped green onion; 1 tablespoon chopped bell pepper; 160 g tuna in olive oil; 200 ml tomato juice; 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 fresh basil leaves; 2000 ml water; 250 g mozzarella

Pasta/Pizza - Tagliatelle nests with tuna and mozzarella by Marioara C. - Recipia

Tagliatelle nests with tuna and mozzarella cook for six minutes, then get tomato sauce and tuna. The tuna and mozzarella pasta stays gathered in the middle, with warm sauce between the ribbons and little pieces of mozzarella that soften on top but keep their shape. I serve them in deep plates and leave the sauce a little loose; I like the mozzarella best when it’s softened slightly but still in cubes. Preparation: 10 minutes. Cooking: 32 minutes. Total time: 42 minutes. Serves: 4. Approximately 445 kcal and 28 g protein per serving.

Ingredients

4 tagliatelle nests
1 tablespoon olive oil
1 tablespoon chopped green onion
1 tablespoon chopped bell pepper
160 g tuna in olive oil
200 ml tomato juice
1 teaspoon salt
1/2 teaspoon ground pepper
3 fresh basil leaves
2000 ml water
250 g mozzarella

Preparation

1. Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped green onion and bell pepper and cook for 5 minutes, until softened. 2. Add the tuna with all the oil from the can and stir. Leave it in the pan for 3 minutes. 3. Pour in the tomato juice, season with salt and pepper, and simmer the sauce for 8 minutes, until slightly thickened. Add the fresh basil in the last minute. 4. Meanwhile, bring 2000 ml of water to a boil. It takes about 10 minutes to come to a boil; add the salt. 5. Carefully place the nests in the water and cook for 6 minutes. Lift out each nest with a slotted spoon and put it on a plate. 6. Spoon the sauce over the nests and sprinkle with mozzarella cut into small cubes. Serve hot.

Notes

I serve a green salad with a little vinegar on the side. A wide pot, where the nests fit in a single layer, makes them easier to lift out whole. If the mozzarella is fresh and packed in whey, drain it well before cutting so it doesn’t leave water on the plate. You can replace the tomato juice with 200 ml of passata; the sauce will be thicker. The pasta contains gluten, and the mozzarella contains dairy. Store leftovers in a sealed container in the fridge for up to 3 days and reheat gently, with a spoonful of water if the sauce has thickened.