Penne with Creamy Tuna Sauce

Name: Penne with Creamy Tuna Sauce
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: Penne Rigate pasta 11.3 oz; Tuna in oil drained 5.3 oz; Fresh liquid cream 1.3 cups; Tomato purée ¼ cup; Parsley to taste; Fine salt to taste; Black pepper to taste

633

Calories per serving

Energy Kcal 633
Carbohydrates g 67.2
of which sugars g 6.8
Protein g 21.9
Fats g 30.7
of which saturated fat g 10.6
Fiber g 32.2
Cholesterol mg 2.7
Sodium mg 257.9

Difficulty: Very easy
Prep time: 5 min
Cook time: 12 min
Serving: 4 persone
Cost: Low

PRESENTATION

Penne with creamy tuna is a tantalizing variant of the popular penne al baffo, a quick pasta dish ready in a few minutes, perfect for a quick dinner with an irresistible taste! Instead of ham, you'll find tuna fillets in oil that go well with the typical creamy sauce made with fresh cream. With the few and simple ingredients of this quick first course, you'll solve the dilemma of what to make for dinner. Come discover this yummy last-minute recipe!

Don't miss other easy and tasty first courses:

INGREDIENTS: Penne Rigate pasta 11.3 oz (320 g); Tuna in oil 5.3 oz (150 g) - drained; Fresh liquid cream 1.3 cups (300 g); Tomato purée ¼ cup (50 g); Parsley to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Penne with Creamy Tuna Sauce

To prepare penne with creamy tuna, start by draining and crumbling the tuna fillets into a bowl 1. Pour the fresh cream 2 and the tuna 3 into a large non-stick pan.

Add the tomato puree 4, salt 5, and pepper 6 and cook over low heat for about 10 minutes, stirring occasionally.

Boil the pasta in abundant salted water 7, draining it two minutes before the end of the cooking time into the sauce pan. Meanwhile, chop the parsley 8. Drain the pasta and toss it in the pan 9. Finish cooking by adding a few ladles of water if necessary.

At the end, turn off the heat and add the parsley 10. Mix well 11 and if necessary, adjust the salt and pepper. Serve the creamy tuna penne hot with a sprinkle of parsley and a dash of pepper 12.