John Myers
Farfalle with Tuna and Peppers
The perfect farfalle with tuna and peppers recipe with a picture and simple step-by-step instructions.
- 1 liter Water
- 1 piece Knorr Bouillon Pur vegetables
- 0,5 piece Beef bouillon
- 65 g Creme fraiche Cheese
- 225 g Farfalle
- 1 piece Onion
- 1 piece Red peppers
- 1 Can Tuna
- 100 g Grated Emmental
- 10 g Flour
- Bring the water to the boil and stir in the Knorr Bouillon Pur vegetables. Put the pasta in the water and cook until al dente and then pour the rest of the stock water into another container – do not tilt it away! Then add half a cube of beef bouillon to the bouillon water and stir in. Make a flour dough / stoving with flour & water & thicken the sauce. Season with chilli, pepper, seasoned salt and garlic. Now for the pasta. First, finely chop the onion and roast it in the oil, then add the chopped paprika and roast it briefly – depending on how soft you want it to be. The last thing is the tuna, which is also briefly fried, then add the cheese and stir a few times until the cheese has melted. Depending on how spicy you want the dish to be, you can also season something here with salt and pepper. After that, all you have to do is arrange and pour the sauce over it. Have fun cooking and good luck 🙂
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