Pasta with tuna cream sauce

Ingredients for 4 servings:

• 1 can tuna in oil
• 1 onion(s)
• 1 garlic clove(s)
• 200 ml cooking cream or long-life cream
• 200 ml water
• 1 tsp, heaped stock powder (delicatessen stock)
• ½ bunch parsley
• Cayenne pepper
• Sea salt and pepper, colorful
• Light roux (e.g. from Mondamin)
• 500 g spaghetti or fusilli

Instructions

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

fast, inexpensive and easy

Dice the onions and garlic, chop the parsley. Mix together the water and delicacy broth (I use Knorr). Add the cream and season to taste with cayenne pepper, mixed pepper, and sea salt. Brown the onions and garlic in a pan with cooking fat or butter and olive oil (Note: If the garlic is very dry, wait to add it, otherwise it will burn—you can add fresh garlic straight away). Once the onions are translucent, add the parsley and sauté. When the onions are golden, add the tuna and chop it up. Sauté for one to two minutes. Then add the prepared broth-cream mixture. Thicken with a roux (I use a ready-made light one from Mondamin). Bring to a boil briefly, then let it simmer over low heat for five minutes. Meanwhile, cook the pasta according to the package instructions until al dente. Drain and serve with the sauce.