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Spicy-sweet farfalle and tuna pan

updated

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Ingredients for 2 servings:

  • 300g farfalle
  • 1 can tuna in oil
  • 2 cups chutney (onion chutney approx. 200 – 250 ml per cup)
  • 1 tbsp capers
  • 1 tbsp chives
  • 2 pinches of pepper
  • 2 pinch(s) garlic
  • 2 tbsp cheese, grated
  • 2 tbsp croutons

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

easy and fast

Place the farfalle in a sufficiently large pan and just cover with water. Season with salt and cook uncovered at high heat until the water has evaporated. The pasta is usually cooked through; add a little more water if necessary. Once the water has evaporated, add the tuna and oil to the pan. Mix with the pasta, adding a little more oil if necessary, and cook over medium heat until the tuna has taken on a nice color. Deglaze everything with onion chutney and turn off the heat. Add the capers, chives, spices, and cheese and mix well. Serve sprinkled with croutons.

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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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