Tagliatelle with Tuna Bolognese
Count on your pantry packed with canned flavour bombs to whip up a super tasty sauce in a jiffy. Crumbled tuna and tomato paste come to the rescue in this recipe. They form the base of the sauce, to which you’ll add Parmesan and cream to enhance the dish. This sauce may taste like it […]
Ingredients
- 1 lb (450 g) tagliatelle
- 1 onion, finely chopped
- 1 carrot, cut into small dice
- 1 celery stalk, cut into small dice
- 2 tbsp (30 ml) olive oil
- 4 garlic cloves, finely chopped
- 2 cans (7 oz/198 g each) oil-packed tuna, drained
- 1/4 cup (60 ml) tomato paste
- 1/4 tsp red pepper flakes
- 1/2 cup (125 ml) 15% cooking cream or 35% cream
- 3/4 cup (55 g) fresh Parmesan cheese, grated, plus more for serving
- 1/4 cup (10 g) flat-leaf parsley, finely chopped, plus more for serving
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 ½ cups (375 ml) of the pasta cooking water. Drain the pasta.
- Meanwhile, in a pot over medium-high heat, soften the vegetables in the oil for 5 minutes. Season with salt and pepper. Add the garlic, tuna, tomato paste and red pepper flakes. Cook for another 2 minutes, breaking the tuna up with a wooden spoon. Add the cream and let reduce until almost dry.
- Add the pasta, 1 cup (250 ml) of the reserved pasta cooking water and the Parmesan to the sauce. Mix well. Adjust the seasoning. Add the parsley and mix well. Add more pasta cooking water to thin out the sauce as needed.
- Serve the pasta in shallow bowls. Sprinkle with more Parmesan and parsley. Serve immediately.
Count on your pantry packed with canned flavour bombs to whip up a super tasty sauce in a jiffy. Crumbled tuna and tomato paste come to the rescue in this recipe. They form the base of the sauce, to which you’ll add Parmesan and cream to enhance the dish. This sauce may taste like it has simmered for hours, but it’ll take you a fraction of the time to make it!