Canned tuna pasta: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

You won't surprise anyone with familiar and rather boring pasta today. 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 novice or completely inept hostess can cook such a dish. If someone does not believe, then it is enough to recall our naval pasta. Does anyone dare to admit that they do not know how to cook this dish? In the meantime, this is nothing more than a Russian analogue of an overseas dish. Well, almost similar. However, enough lyrics. It's time to move from words to deeds.

So, the heroine of our today's review is pasta with canned tuna. Today we will reveal to you the secrets of its preparation.

Tips

Don't be afraid of overseasthe word "paste". Even the Italians mean by it the same spaghetti, and pasta and other similar flour products. So the basis for the dish is familiar to all of us. The only thing to do is to choose them correctly. That is, we do not grab the first pack that comes across in the store, because “the price is right”, but carefully read what is written on the package. Ideally, it is advisable to approach the checkout with a package of products made from whole grain flour. By the way, they contain the most fiber so necessary for our body. As a result, the dish will turn out to be dietary. If, nevertheless, the cost of the basic basis for a future masterpiece makes you fall into a stupor, opt for products that are made from durum wheat flour. But this is the threshold beyond which it is not worth crossing. Purchasing "Extra" class vermicelli will lead to the fact that at the exit you will receive not overseas pasta, but pasta porridge a la a dish from a local canteen.

When cooking, follow the golden rule: it is better to undercook than overcook. Therefore, always try in the process: your paste should already be soft, but still a little fragile.

And one more thing: never rinse 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 look more like the same porridge, and not an Italian dish. That, perhaps, is all. And now let's get acquainted with the cooking options. And the first will be a pasta recipe with canned tuna and tomatoes.

What you need for cooking

By and large, if you're not too smart, you can just make pasta with canned tuna - all the same, homemade people will thank you at least for diversifying the usual menu.

However, this dish still needs a few additional ingredients, thanks to which its taste will be really rich and refined. So what do we need? Stocking Up:

• Five hundred grams of pasta.
• One small red chilli.
• Also one, but already a large onion.
• Bunch of basil.
• Can of tuna.
• Bunch of basil.
• Tomatoes (can be fresh or canned, but in any case you need 800 g).
• A handful of grated Parmesan.
• Lemon.

How to cook

Pasta with canned tuna and tomatoes is extremely easy to prepare. You need to start with the sauce. In a heated saucepan in olive oil, you need to stew finely chopped basil stalks, hot peppers and onions. It will take five minutes, no more. Next, in a blender, you need to chop (after removing the skin) the tomatoes, add them to the stewpan, along with the tuna mashed with a fork. Hold on low heat for 29 minutes. While the sauce is stewing, you need to boil the pasta in boiling, s alted water. As mentioned above. Remember that we do not wash them? Just drain the water and then arrange on plates. Drizzle with sauce, which is already ready by then,Sprinkle with cheese and basil leaves. Sprinkle with lemon juice. Let's mix. Time to eat!

Pasta with canned tuna in creamy sauce

Another recipe. The cooking process is also quite simple, but with some of its nuances. We will need:

• Canned tuna one can.
• Pasta (read: quality pasta) - the same five hundred grams.
• One bulb. A few cloves of garlic.
• One hundred or one hundred and fifty milliliters of cream.
• For lovers of spicy - a small hot pepper.

Cooking process

In olive or canned oil (if the tuna is not in its own juice), fry the chopped onion and garlic. To softness. Then add very finely chopped pepper. After - fish. We knead. Warm up for a couple of minutes. Then pour in the cream, bring it to a boil and evaporate quite a bit. S alt and pepper. Drain the water from the already prepared pasta, and then add it to the sauce. Carefully stir, hold first two minutes on fire, and then the same amount already without it. Just under the lid. We call home to the table. When serving, if desired, the dish can be sprinkled with grated cheese.

As you can see, canned tuna pasta is extremely easy to make. And, what is especially valuable today, quickly!