This is one of those recipes that most reflects the spirit of my blog. This TUNA PASTA is delicious, super fast, and equally easy!
Its preparation is accessible to everyone, and at the same time, the result is delightful and anything but boring in taste.
Tuna pasta is also great both hot and cold, so it’s perfect even in summer.
The sauce, which is based on cream cheese, tuna, and olives, is prepared in no more than two minutes while you cook the pasta.
Follow me, I’ve also prepared a short video that will help you better understand how creamy this pasta is. 🙂
In the meantime, you might also be interested in these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for TUNA PASTA
- 6 oz pasta (any type you prefer)
- 2 cans canned tuna in oil (80 g each, well-drained)
- 2/3 cup cream cheese (like Philadelphia)
- 1 ladle pasta cooking water
- to taste Taggiasca olives (pitted)
- to taste salt
- to taste pepper
- to taste chopped parsley
Steps to prepare TUNA PASTA
Start by putting a large pot of water on the stove. During the few minutes it takes to bring the pasta water to a boil, you will prepare the sauce.
In a non-stick pan large enough to toss the pasta, add the cream cheese and the well-drained tuna.
Add a bit of salt and a bit of pepper, and when you have added the pasta to the salted boiling water, take a ladle of pasta cooking water from the pot and add it to the pan with the sauce.
Mix everything well, then add the Taggiasca olives, whole or chopped.
Finally, add some leaves of chopped parsley with a knife.
Drain the pasta half a minute before the time indicated on the package and add it to the pan with the sauce, keeping the heat on low.
Mix the pasta well to combine it with the sauce; when a nice creamy texture has formed that completely envelops the pasta, turn off the heat because your TUNA PASTA will be ready!
Plate and, if you like, add a few more olives and some chopped parsley leaves.
You’ll taste how good it is in its simplicity, and how creamy it is!
Storage and Variations
– Tuna pasta can be stored for 1-2 days in the refrigerator in an airtight container or on a plate covered with plastic wrap.
– Instead of cream cheese, you can use ricotta, robiola, or even stracchino.
– You can add to the sauce, if you like, some capers.
