Pasta with salsa di tonno alla Didi

Ingredients for 2 servings:

• 250g pasta
• 1 shallot(s)
• 3 cherry tomatoes
• 1 bunch parsley, flat
• 1 tbsp capers
• ½ pepper, red
• 1 can of tuna
• 2 tbsp olive oil
• 2 tbsp butter
• 200 ml cream
• 2 m.-sized eggs
• 3 tbsp Parmesan
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Pasta with tomatoes and tuna

Peel the shallot and cut into small cubes. Quarter the cherry tomatoes. Finely chop the parsley. Halve the bell peppers lengthwise, remove the seeds and core, and finely chop. Crumble the tuna. Heat the olive oil and 1 tablespoon of butter in a pan. Sauté the shallot cubes in the pan. Add the cherry tomatoes, capers, bell peppers, and tuna and heat over medium heat, stirring constantly. Meanwhile, cook the pasta until al dente. Heat the remaining butter with the cream. In a bowl, mix the cream and butter with the egg yolks and Parmesan cheese. Season to taste with salt and freshly ground pepper. Add the sauce to the tuna mixture and return to the heat. Plate the pasta with the tuna sauce and serve.