Strozzapreti pasta with a creamy mascarpone and tuna sauce
When hungry visitors suddenly appear at the door, all you can do is make a quick plate of pasta. This creamy mascarpone tuna sauce is perfect for these situations, because it can be made in a jiffy and the sauce does not require any cooking. All you have to do is wait for the pasta to cook and lay the table!
Ingredients
-
long twisty pasta 200 grams
-
tuna 160 grams
-
mascarpone 200 grams
-
parsley A handful of parsley
-
anchovies Three anchovies
Start shopping
Ready made tomato sauce with tuna and capers
Sun-dried tomatoes stuffed with Mediterranean tuna fish
Tasting and tasting of artisan pastes
“La bio” organic home made tomato sauce 420gr
Organic Tomatoes and Peppers side dish
“La dolce” home made cherry tomato sauce
Tarallini garlic, olive oil and hot pepper
Giardiniera (Mixed sweet and sour Vegetables)
Preparation
Boil the pasta until it is 'al dente'. Meanwhile, chop the parsley and anchovy together. Add the tuna and mascarpone with a couple of tablespoons of the pasta cooking water. Blitz to a creamy consistency with the help of a hand-held blender. Drain the pasta, stir in the sauce and serve hot. If necessary, add another tablespoon of the pasta cooking water: the texture should be creamy but not too thick.
Step by step
|
Chop up the parsley
|
|
Add the tuna and anchovies
|
|
Chop everything finely together
|
|
Add the mascarpone and a little of the pasta cooking water
|
|
Mix the pasta with the prepared sauce
|
|
Serve the pasta with its sauce nice and hot
|