Tagliatelle al Tonno

Ingredients for 4 servings:

• 500g tagliatelle
• 2 cans of tuna, either in oil or in its own juice
• 1 cup cream cheese (tomato-chili)
• 4 m.-sized onion(s), OR:
• 8 shallots
• 750 ml vegetable stock
• 3 tsp, heaped wild garlic, dried
• 1 tsp, sautéed chili pepper(s), crushed
• pepper, black
• 2 tbsp oil
• 100 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Tagliatelle in tuna sauce, delicious and inexpensive

Cook the tagliatelle in salted water until al dente. Heat the oil in a pan and add the finely diced onions. Sauté lightly, then, once translucent, add the canned tuna. Meanwhile, reduce the heat to low. Crumble the fish pieces well with a wooden spoon and add the vegetable stock. Then add the cream cheese and let it simmer for about 5 minutes. Finally, season with pepper and wild garlic. Season with chili and serve the pasta with the sauce. Sprinkle with grated Parmesan cheese.