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Add a photoQuick and easy pasta in creamy tuna sauce.
Ingredients
- 500g spaghetti
- 30g butter
- 16 pitted black olives
- Parsley, chopped
- Sauce:
- 300g canned tuna in olive oil
- 65g anchovy fillets
- 3 tbs flat-leaf parsley, coarsely chopped
- 200ml light cream
- A drizzle of olive oil
- A pinch of salt and pepper
Directions
- Cook spaghetti according manufacturer's instructions. Drain and return to pot.
- Add butter and mix well. Cover and set aside.
- Put crudely flaked tuna with the oil in a food processor's measuring cup.
- Rinse the anchovy fillets under cold running water and pat dry with paper towels. Add the anchovies to tuna.
- Add parsley and mix until creamy and smooth. Pour the cream and mix for a few seconds to combine. Add salt and pepper.
- Pour the tuna sauce over pasta and toss gently over very low heat with two forks until the pasta is fully coated with sauce.
- Divide pasta among heated soup plates. Garnish with parsley tops and olives. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 1206 | |
| Calories from Fat 654 | 54% |
| Total Fat 73.19g | 91% |
| Saturated Fat 18.14g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 383mg | 16% |
| Potassium 602mg | 17% |
| Total Carbs 96.02g | 26% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.04g | 3% |
| Protein 40.27g | 64% |
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