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One-pot tagliatelle with tuna

updated

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Ingredients for 2 servings:

  • 225 g tagliatelle (nests)
  • 1 can tuna in oil
  • 50 g capers, halved, with stock
  • 1 handful of basil leaves, chopped
  • 60 g Parmesan, grated
  • 1 lemon(s), untreated, some juice and zest
  • 1 tbsp, leveled vegetable stock powder
  • ½ onion(s), sliced
  • 1 garlic clove(s), chopped
  • 50 ml white wine
  • 600 ml water
  • 2 pinches of pepper

Instructions

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

simple, yet sophisticated one-pot pasta recipe

Place the nests of tagliatelle in the bottom of a saucepan. Layer all the other ingredients on top and pour in the white wine and water. Cover the pan and heat quickly over high heat. Once boiling, remove the lid, reduce the heat, and simmer for another 10 minutes. Stir frequently. Then turn off the heat and let the pasta cook in the residual heat. The liquid will then coat the pasta in a nice, creamy consistency.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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