Pasta with canned tuna: cooking recipes

Usual and orderly podnadoevshimi pastatoday you will not surprise anyone. But when you hear: "Today for lunch - pasta with canned tuna", you begin to understand that now you will eat not ordinary spaghetti, but something unusual that is served only in Italian restaurants. In fact, everything is much simpler. Prepare a dish for the strength of even a beginner or even an inept hostess. If someone does not believe, then it's enough to remember our pasta in the Navy. Unless at least someone dares to admit that he does not know how to cook this dish? In the meantime, this is nothing more than a Russian analogue of the overseas dish. Well, or almost analog. However, enough lyrics. It's time to move from words to deeds.

So, the heroine of our today's review is pasta with canned tuna. We will reveal to you today the secrets of its preparation.

Advice

Do not be afraid of the overseas word "paste". Even Italians under him mean the same spaghetti, and pasta and other similar flour products. So the basis for the dish is familiar to all of us. The only thing you need to do is to choose them correctly. That is, we do not grab the first bundle in the store because "the price is right", but carefully read what is written on the package. Ideally, it is advisable to go to the counter with a package of products made from whole-grain flour. In them, by the way, most of all is contained so necessary to our body of fiber. As a result, the dish will also turn out to be a diet. If, nevertheless, the cost of the basic framework for the future masterpiece makes you stumble, choose the products that are made from the flour of durum wheat. But this is the threshold for which you should not step over. Acquisition of vermicelli of "Extra" class will lead to the fact that at the output you will get not overseas paste, but porridge from macaroni and a dish from the local dining room.

When cooking, observe the golden rule: it is better not to eat, than to digest. Therefore, always try in the process: your paste should be already soft, but still slightly fragile.

And further: never rinse the pasta under cold water! So you will spoil not only the taste, but the structure of the products. In simple words: your pasta with canned tuna will be more like the same porridge, and not an Italian dish. Here, perhaps, that's all. And now let's start getting acquainted with the cooking options. And the first is a recipe for pasta with canned tuna and tomatoes.

What you need for cooking

By and large, if it's not too much, you can just make pasta with canned tuna - all the same, homemade thanks will be said at least for the fact that you have diversified the usual menu.

Nevertheless, this dish still needs a few additional ingredients, thanks to which its taste will be really rich and refined. So, what do we need? We reserve:

Five hundred grams of pasta.
One small red chili pepper.
Also one, but already a large bulb.
A bunch of basil.
Bank of tuna.
A bunch of basil.
Tomatoes (can be fresh, and can and canned, but in any case you need 800 grams).
A handful of parmesan grated.
Lemon.

How to cook

Pasta with tuna canned and tomatoesis prepared extremely simply. You need to start with the sauce. In a warmed saucepan in olive oil, it is necessary to extinguish finely chopped basil stems, spicy peppers and onions. Everything takes about five minutes, no more. Then in the blender you need to grind (previously rid of the peel) tomatoes, add them to the saucepan, along with a mashed fork tuna. Hold on a small fire for 29 minutes. While the sauce is stewed, it is necessary to boil the pasta in boiling, necessarily salty water. As mentioned above. Remember that we do not wash them? Just drain the water, and then lay out on plates. Pour the sauce, which by that time is already prepared, sprinkle with cheese, leaves of basil. Sprinkle with lemon juice. We mix it. It's time to the table!

Pasta with tuna canned, in creamy sauce

Another recipe. The cooking process is also quite simple, but with some of its nuances. We need:

Canned tuna one jar.
Pasta (read: quality pasta) - the same five hundred grams.
One onion. A few cloves of garlic.
A hundred or one hundred and fifty milliliters of cream.
For lovers of sharp - a small spicy pepper.

Cooking process

On olive oil or canned oil (if tunanot in its own juice) fry the cut onions and garlic. To softness. Then add a very finely chopped pepper. After - the fish. We warm up. Warm up a couple of minutes. Then pour in the cream, bring them to a boil and quite a bit evaporate. Solim-pepper. With the finished paste, drain the water, and then add it to the sauce. Stirately we stir, we hold all over again two minutes on fire, and then as much already without it. Just under the lid. We call home to the table. When serving, if you want, the dish can be sprinkled with grated cheese.