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🍝 Pasta al tonno piccante con salsa di pomodoro

497 kcal · 30 min · 4 porzioni

Ingredienti

• 0.5 mazzetto di prezzemolo
• 1 rametto di timo
• 2 spicchi d'aglio
• 1 peperoncino rosso
• 300 g di tonno al naturale
• 2 cucchiai di olio d'oliva
• 400 g di passata di pomodoro (Tetrapak o barattolo)
• sale
• 400 g di pasta lunga e sottile (ad es. linguine)
• pepe

Preparazione

1. 1. Wash the parsley and thyme under running water.
2. 2. Shake off excess water.
3. 3. Pluck the leaves from the thyme stems.
4. 4. Finely chop the parsley and thyme.
5. 5. Peel the garlic clove.
6. 6. Finely chop the garlic.
7. 7. Slice the chili pepper in half lengthwise.
8. 8. Remove the seeds from the chili pepper.
9. 9. Rinse the deseeded chili pepper.
10. 10. Finely chop the chili pepper.
11. 11. Drain the tuna in a sieve.
12. 12. Break the tuna into small pieces using a fork.
13. 13. Heat one tablespoon of oil in a pot over medium heat.
14. 14. Add the garlic and chili to the hot oil.
15. 15. Sauté the vegetables briefly.
16. 16. Add the thyme and half of the parsley.
17. 17. Add the puréed tomatoes.
18. 18. Let the sauce simmer for 15 minutes over medium heat.
19. 19. Bring plenty of water to a boil in a large pot.
20. 20. Salt the cooking water.
21. 21. Add the pasta to the boiling water.
22. 22. Cook the pasta al dente, as indicated on the package.
23. 23. Fold the tuna into the tomato sauce after 15 minutes.
24. 24. Season the sauce with salt and pepper.
25. 25. Let the sauce simmer for another 5 minutes.
26. 26. Drain the pasta in a sieve.
27. 27. Reserve 75 milliliters of the pasta water.
28. 28. Mix the pasta with the remaining olive oil.
29. 29. Add the remaining parsley.
30. 30. Mix everything with the hot tomato sauce.
31. 31. Add the reserved pasta water.
32. 32. Serve the pasta immediately.

Valori per porzione

• kcal: 497
• Protein: 31 g · Fett/Fat: 7 g · Carbs: 76 g