Trenette with tuna and pine nuts
Instructions
Put to cook in salted water the trenette.
2 tablespoons toasted pine nuts in a non-stick frying pan without seasoning.
Put in Blender drained from tuna oil, a knob of butter, 5 cm anchovy paste, 1 tablespoon of water and a few drops of Tabasco.
Blend.
Pour the sauce into a serving dish, add a tablespoon of parsley and season with salt.
Drain the trenette and keep aside some of the cooking water.
Transfer the pasta into the serving dish and mix; If necessary, add a little cooking water.
Sprinkle with parsley and plenty of Parmesan, sprinkle with toasted pine nuts and serve.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 150 g of tuna in olive oil
- 5 cm of anchovy paste in tube
- 2 tablespoons of pine nuts
- Chopped parsley
- Abundant of grated parmesan cheese
- 1 walnut butter
- Few drops of tabasco sauce
- Salt