Tjestenina s Tunom i Vrhnjem (Creamy Tuna Pasta)
70% autentično · European Fusion
A richer, creamier take on tuna pasta, incorporating heavy cream for a decadent texture and a comforting meal.
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Sastojci
- Rigatoni or Penne400g
- Canned Tuna in Olive Oil2 cans (approx. 150g each, drained)
- Heavy Cream200ml
- Frozen Peas150g
- Garlic2 cloves, minced
- Butter2 tbsp
- Fresh Chives1 tbsp, chopped (for garnish)
- Saltto taste
- Black Pepperto taste
- Waterfor boiling pasta
Koraci
- 1
Cook pasta in a large pot of boiling salted water according to package directions until al dente. Add frozen peas during the last 2 minutes of cooking. Reserve about 1/2 cup of pasta water before draining.
- 2
While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Stir in the drained tuna, breaking it up gently. Cook for 2 minutes.
- 4
Pour in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
- 5
Add the drained pasta and peas to the skillet. Toss to coat the pasta evenly with the creamy sauce.
- 6
If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency. Season with salt and black pepper to taste.
- 7
Serve immediately, garnished with chopped fresh chives.
