in Recipes

Spaghetti al tonno

updated

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Ingredients for 4 servings:

  • 200 g tuna from the can, drained
  • 50 g anchovies
  • 250 ml olive oil
  • 50 g parsley, flat
  • 150 g crème fraîche
  • salt and pepper
  • 500g spaghetti
  • 1 tbsp butter
  • Olives, black as decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

is mixed cold with the hot spaghetti

Puree the tuna with anchovies, olive oil, and parsley. Mix in the crème fraîche, salt, and pepper. Serve with the hot spaghetti mixed with the butter. Serve with the olives.

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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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