Spelt Tagliatelle with Tuna and Pistachio Crumble, a comforting and refined first course that everyone loves, adults and children alike.
You know those evenings when time is short but you really want to put something special on the table? Spelt Tagliatelle with Tuna and Pistachio Crumble is the perfect dish to turn dinner around.
Forget the usual sad last-minute tuna pasta: in this dish I had fun mixing different textures and flavors to turn a can of tuna into something truly indulgent.
I used spelt tagliatelle because I love their slightly rustic, toasted flavor, which I think pairs wonderfully with the creamy Philadelphia-and-tuna sauce.
Of course, if you don’t have them in the pantry, don’t worry: any kind of tagliatelle will do, even classic egg or durum wheat ones. The beauty of this recipe is its flexibility!
To add a touch of savory depth, I deglazed everything with a splash of white wine. But the real secret is the finishing touch: a shower of pistachios and toasted breadcrumbs, with a grating of lemon zest to refresh every bite. Trust me, it’s delicious!
Whether for a family Sunday or a dinner with friends, this recipe is the perfect balance of simple ingredients and a pinch of originality. Get your white wine glasses ready: success is guaranteed!
Let’s see together how to make the Spelt Tagliatelle with Tuna and Pistachio Crumble. Prepare the ingredients and let’s start!
If you try it, don’t forget to let me know in the comments on my Facebook page HERE. If you like, give the page a Like: it would really make me happy. See you there.
Gabriella
Other tasty recipes to try:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz tagliatelle (I used spelt tagliatelle)
- 1 can tuna in oil (6 oz)
- 1 tablespoon cream cheese (type Philadelphia)
- 2 tablespoons pistachio crumble
- 1/2 glass dry white wine
- lemon zest (zest of 1/2 lemon)
- 1 tablespoon breadcrumbs
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Frying pan
- 1 Small bowl
- 1 Frying pan
Steps
First of all, bring the water for the pasta to a boil.
In a small pan, toast the breadcrumbs with a drizzle of oil for about 2 minutes, until golden. Remove immediately from the heat and place in a small bowl (otherwise they will keep cooking and burn).
In a large skillet, heat a drizzle of extra virgin olive oil. Add the slightly drained tuna and break it up with a wooden spoon. Turn up the heat, pour in the white wine and let it evaporate for about 2 minutes, until the smell of alcohol disappears; then turn off the heat and add a generous grind of black pepper.
When there are 2 minutes left on the pasta’s cooking time, ladle a scoop of the hot cooking water. Put the generous tablespoon of Philadelphia in the pan with the tuna, add the water and mix well with a fork or whisk until you obtain a smooth, lump-free cream.
Once cooked, drain the spelt tagliatelle (leave them slightly moist) and toss them into the pan with the tuna cream. Turn the heat to very low and toss everything for one minute. If you see the pasta drying out too much, add another splash of cooking water: it should be glossy and enveloping.
At this point, turn off the heat. Add the pistachio crumble and the grated lemon zest. Mix one last time. Serve immediately, sprinkling each plate with the toasted breadcrumbs prepared at the beginning.
Here are the Spelt Tagliatelle with Tuna and Pistachio Crumble, ready to enjoy.
Enjoy your meal!
See you in the next recipe
Storage
You can keep Spelt Tagliatelle with Tuna and Pistachio Crumble in the refrigerator, sealed in an airtight container, for a maximum of 24 hours. Beyond this time, the tuna tends to oxidize and spelt pasta may become too gummy. I do not recommend freezing them.
Tips and Suggestions
– Keep some of the pasta cooking water: spelt tagliatelle absorb liquids very quickly. Always keep a glass of cooking water aside: you’ll need it to dissolve the Philadelphia and make everything a silky cream, not a dry lump.
– Which tuna to choose? If you can, prefer tuna fillets in glass jars: they stay firmer and whole. If you use classic canned tuna, don’t mash it too much in the sauté so you’ll still have bite-sized pieces.
– If you don’t want to turn on the stove just to toast the breadcrumbs, you can toast them together with the pistachio crumble for one minute: it will be faster and the aroma will be incredible.
– The lemon trick: grate the lemon zest only at the end, directly onto the plated dish. If you heat it too much in the pan, it loses its fresh aroma and can turn slightly bitter.
– “Strong” variation: if you like spicy food, a pinch of fresh chili with the tuna works wonderfully, especially to contrast the sweetness of the Philadelphia.
Waste-Not Corner: Zero Waste in the Kitchen
In this recipe nothing is thrown away! Here’s how to reuse leftovers or the “less noble” parts of the ingredients we used:
– “Naked” lemon: after grating the zest for the pasta, don’t let the lemon dry out in the fridge. Squeeze it and freeze the juice in ice cube trays: you’ll have single portions ready to dress a salad or for a glass of lemon water in the morning.
– Leftover breadcrumbs: if you’ve toasted the breadcrumbs a bit too much, don’t throw them away! Keep them in a glass jar: they’ll stay crunchy for 2-3 days and are perfect to add a crunch to a vegetable velouté or a simple garlic-and-oil pasta the next day.
– Tuna oil (only if good quality!): if you used tuna fillets in glass with a good extra virgin olive oil, don’t pour it down the sink. Use a tablespoon of it as the base for the sauté in the recipe itself: it’s already fragrant and full of flavor.
– Bottom of the pistachio bag: don’t throw away the powdery bits that remain at the bottom of the pistachio package. Mix them with the breadcrumbs for toasting: it will boost the intensity of flavor without having to grind more nuts.
How do you make it?
Let me know in the comments if you tried spelt tagliatelle or if you preferred the classic version. And if you added your own touch, tell me: I’m very curious to discover your variations!
