Tagliatelle with tuna

Ingredients for 1 servings:

• 80 g tagliatelle pasta
• 1 tbsp rapeseed oil
• 30 g onion(s), finely diced
• 1 clove(s) garlic, finely chopped
• 30 g peas, frozen
• 1 medium-sized tomato(s) (approx. 100 g)
• 1 can of tuna in oil
• 50 g broth, strong
• 20 g Parmesan, grated

Instructions

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

made easy and quick

Blanch the tomato, remove the skin, and cut into small cubes. Cook the pasta according to the package instructions, then drain and return to the pot. Meanwhile, fry the diced onion and garlic in the oil, add the peas and broth, and cook for 5 minutes. Place the tuna in a sieve and drain, reserving the oil for now. Add the tomato and tuna to the pan, mix, and heat through. Season with salt and pepper. Pour over the pasta and cook over low heat until the pasta has almost absorbed the liquid. Transfer to a plate, drizzle with some of the tuna oil, and sprinkle with Parmesan cheese.