Habitual and orderly annoyed pasta today is no surprise anyone. But when you hear: Today for lunch – pasta with canned tuna, you begin to understand that now you will eat not ordinary spaghetti, but something unusual that is served only in Italian restaurants. In fact, everything is much simpler. Even a beginning or unskilled housewife can cook such a dish. If someone does not believe, it is enough to remember our pasta in a naval manner. Is at least someone decides to admit that he does not know how to cook this dish? In the meantime, this is nothing but the Russian equivalent of an overseas dish. Well, almost equivalent. However, quite the lyrics. It’s time to move from words to deeds.
So, the heroine of our today’s review is pasta with canned tuna. We will reveal to you today the secrets of its preparation.
Do not be afraid of the overseas word "pasta". Even the Italians by it mean the same spaghetti, macaroni and other similar flour products. So the basis for the dish is well known to all of us. The only thing to do is choose the right ones. That is, we do not catch the first pack in the store, because the “price is right”, but carefully read what is written on the package. Ideally, it is advisable to go to the checkout with a package of products made from whole-grain flour. By the way, they contain most of the fiber that is so necessary for our body. As a result, the dish will turn out dietary. If, nevertheless, the cost of the basic basis for the future masterpiece makes you fall into a stupor, stop choosing products that are made from durum wheat flour. But this is the threshold for which you should not cross. Acquisition of vermicelli class "Extra" will lead to the fact that at the exit you will receive not overseas pasta, and porridge from pasta a la dish from the local canteen.
When cooking, follow the golden rule: it is better to undercook than to digest. Therefore, always try in the process: your paste should be already as if soft, but still a little fragile.
And: never rinse the pasta under cold water! So you spoil not only the taste, but also the structure of the products. In simple words: your pasta with canned tuna will more resemble the same porridge, rather than an Italian dish. Here, perhaps, that’s all. And now we will begin to get acquainted with cooking options. And the first will be a recipe for pasta with canned tuna and tomatoes.
What you need to cook
By and large, if you don’t think too much, you can just make pasta with tuna canned food – anyway, you’ll still be thankful for you for diversifying the usual menu.
Nevertheless, this dish still needs several additional ingredients, thanks to which its taste will be really rich and refined. So what do we need? Stocking up:
- Five grams of pasta.
- One small red chili pepper.
- Also one, but already large onion.
- A bunch of basil.
- Can of tuna.
- A bunch of basil.
- Tomatoes (you can fresh, and you can and canned, but in any case, you will need 800 g).
- A handful of grated parmesan.
How to cook
Pasta with canned tuna and tomatoes is prepared very simply. Required to start with the sauce. In a heated saucepan with olive oil, chop finely chopped stalks of basil, hot pepper and onion. All takes about five minutes, no more. Next, in a blender, you need to chop the tomatoes (after getting rid of the skin), add them to the stew pan together with mashed tuna. Hold on low heat for 29 minutes. While the sauce is stewing, you need to boil pasta in boiling, always salted water. As mentioned above. Remember, do not wash them? Just drain the water, and then lay out the plates. Pour over the sauce, which by then is ready, sprinkle with cheese, basil leaves. Sprinkle with lemon juice. Stir. It’s time for the table!
Canned tuna pasta in cream sauce
Another recipe. The cooking process is also quite simple, but with some of its nuances. We will need:
- Canned tuna one jar.
- Pasta (read: high-quality pasta) – the same five hundred grams.
- One onion. A few cloves of garlic.
- One hundred or one hundred fifty milliliters of cream.
- For lovers of hot – a small hot pepper.
Fry chopped onion and garlic in olive or canned oil (if the tuna is not in its own juice). To softness. Then add very finely chopped pepper. After – the fish. Mash. We warm up a couple of minutes. Then pour cream, bring them to a boil and evaporate just a little. Salt-pepper. From the already prepared pasta, pour out the water, and then add it to the sauce. Diligently stir, keep first two minutes on the fire, and then the same amount already without it. Just under the hood. Call home to the table. When serving, if you wish, you can sprinkle the dish with grated cheese.
As you can see, pasta with canned tuna is prepared very simply. And, which is especially valuable today, quickly!