Spaghetti with tuna sauce

Ingredients

500 grams spaghetti

30 grams butter

Sauce:

65 grams anchovy fillets

3 tablespoons flat-leaf parsley, coarsely chopped

200 milliliters light cream

Cook spaghetti according manufacturer's instructions. Drain and return to pot.

Add butter and mix well. Cover and set aside.

Put crudely flaked tuna with the oil in a food processor's measuring cup.

Rinse the anchovy fillets under cold running water and pat dry with paper towels. Add the anchovies to tuna.

Add parsley and mix until creamy and smooth. Pour the cream and mix for a few seconds to combine. Add salt and pepper.

Pour the tuna sauce over pasta and toss gently over very low heat with two forks until the pasta is fully coated with sauce.

Divide pasta among heated soup plates. Garnish with parsley tops and olives. Serve immediately.

Quick and easy pasta in creamy tuna sauce.

4.0 servings

Sunday, July 17, 2011 - 11:07am