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🍝 Pasta with Tuna and Cherry Tomatoes

618 kcal · 30 min · 4 servings

Ingredients

• 400 g shell pasta
• salt
• 2 shallots
• 2 garlic cloves
• 400 g cherry tomatoes
• 250 g tuna can (in its own juice)
• 4 tbsp olive oil
• 100 ml white wine
• 1 tbsp fresh chopped parsley
• pepper (from the mill)

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the pasta in this salted water until al dente.
3. 3. Peel the shallots and the garlic.
4. 4. Slice the shallots into thin rings.
5. 5. Finely chop the garlic.
6. 6. Wash the cherry tomatoes thoroughly.
7. 7. Halve the cherry tomatoes.
8. 8. Drain the tuna well in a sieve.
9. 9. Crumble the tuna with your fingers.
10. 10. Heat oil in a large frying pan.
11. 11. Sauté the shallot rings and the chopped garlic in the hot oil until golden brown.
12. 12. Deglaze the pan with white wine.
13. 13. Add the crumbled tuna to the pan.
14. 14. Add the halved cherry tomatoes to the pan.
15. 15. Let the mixture simmer on low heat for 1 to 2 minutes.
16. 16. Add the drained pasta to the pan.
17. 17. Finely chop the parsley.
18. 18. Add the parsley to the pan.
19. 19. Toss everything well until the pasta and parsley are heated through.
20. 20. Season the dish with salt and pepper to taste.

Nutrition per serving

• kcal: 618
• Protein: 27 g · Fett/Fat: 21 g · Carbs: 74 g