Creamy Tuna Pasta

Creamy tuna pasta



=>  350g Fettuccine or Barilla 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

 Creamy tuna pasta


  • Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.
  • 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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