John Myers
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Farfalle Pasta Sauce with Tuna
The perfect farfalle pasta sauce with tuna recipe with a picture and simple step-by-step instructions.
- 400 g Farfalle
- 1 tbsp Salt
- 0,5 bunch Chives fresh
- 4 piece Majorance branch
- 2 piece Drained canned tuna
- 20 g Butter
- 20 g Flour
- 400 ml Vegetable broth
- 150 g Goat cream cheese
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 2 piece Garlic cloves chopped
- 3 tbsp Olive oil
preparation
- Cook the pasta in salted water according to the instructions on the packet until al dente. Cut the chives into rolls. Pluck marjoram and chop it up. Heat the butter, add the flour and create a light roux. Deglaze with the broth and simmer for 5 minutes.
sauce
- Stir the goat cheese into the roux, add the chives and marjoram (save some for the decoration) and season with salt and pepper.
- Heat the oil in a pan and sauté the garlic briefly. Add the tuna and heat. Season with salt and pepper. Drain the pasta and pour the sauce over it. Garnish with chives and marjoram.
- A tip from me afterwards. Since many do not like goat cheese, Gorgonzola is an alternative. I’ve tried it and it tastes good.
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