Tuesday, 18 October 2016

Spaghetti al Tonno

That is a classic Italian dish you can get in some restaurants. It is quick, tasty and filling and easy to take as a lunch the next day. I pimped it with some sweetcorn to give it some structure. Since the tuna comes out of a tin as well as the sweetcorn, it is a good to go meal, when you don´t have time to shop.

250 g spaghetti
1 can of tuna in oil or water
1 small can of sweetcorn
2 spring onions
2 cloves of garlic
1/2 a chili
50 ml Noilly Prat
60 g creme fraiche
salt and pepper
some fresh herbs
1 tbsp olive oil

Boil the pasta in salted water until al dente.

Chop garlic , onion and chili and fry it in some olive oil, add the tuna and some of the pasta cooking water and Vermouth and flake the tuna into bits. Add the sweetcorn and the creme fraiche.
Get the drained pasta in and chop up some chives or parsley. Give it a good stir.

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