Ingredients
| Ingredient | Quantity |
|---|---|
| Farfalle pasta | 320g |
| Canned tuna in oil | 150g |
| Fresh ricotta cheese | 150g |
| Fresh parsley | To taste |
Instructions
-
To begin preparing your Pasta Tonnata, start by filling a large pot with water. Bring it to a boil over high heat. Once the water is boiling, season generously with salt, then add the farfalle pasta and cook until al dente, following the package instructions.
-
While the pasta is cooking, prepare the creamy tuna and ricotta sauce. In a blender or food processor, combine the canned tuna (drained) and the ricotta cheese. Add a couple of ladles of pasta cooking water to the mixture to help create a smooth, creamy texture. Blend until well combined.
-
Once the pasta is cooked to your liking, drain it, reserving a bit of the pasta water for later use.
-
Return the drained pasta to the pot and immediately pour in the creamy tuna-ricotta sauce, stirring well to coat every piece of pasta. If the sauce is too thick, add a little more reserved pasta water to reach the desired consistency.
-
Next, wash and finely chop the fresh parsley. Stir it into the pasta or use it to garnish the dish.
-
Serve the Pasta Tonnata hot, garnished with a sprinkle of fresh parsley for a burst of color and flavor. Enjoy this light yet satisfying dish, perfect for any occasion.
Notes
- You can adjust the amount of parsley according to your preference, or even try other fresh herbs like basil or oregano for a unique twist.
- This dish pairs wonderfully with a crisp white wine or a refreshing sparkling water.
A delightful balance of creamy ricotta and flavorful tuna makes this pasta a standout, perfect for a quick weeknight meal or a gathering with friends.
