FARFALLE AL TONNO - PASTA WITH TUNA

Farfalle al tonno is one of the simplest recipe with pasta. It's fast and it needs a few ingredients only.
Today, I decided to experiment a variation of the original recipe by adding a bit of fresh cream. It taste great, softening the fish flavor and integrating the sauce ingredients. Yes, it was a smart one... 

You will notice some italian cooking terms that I didn't translate in english because the litteral translation didn't really satisfy me. 

Soffritto is a basic thing in Italian cuisine and the principal ingredients are 3: olive oil, onion and garlic - sautée. There are different types of soffritto depending on the dish. For example the soffritto for risotto will have: olive oil, onions, garlic, carrots and celery.

Mantecare is another word usually referred to risotto and pasta dishes. Basically, it can be translate with mixing, blending and incorporating - in order to get a creamy texture.

Let's try it!

Time: 20-30 minutes
Ingredients:

• Pasta
• Tuna in can
• 4 Tomatoes or Tomatoe Sauce
• Onion
• Chilly
• Garlic
• A bit of Fresh Cream  
• Olive Oil
• Salt and Pepper

Preparation:

• Cook the pasta in boiling salted water.
• Fry a few cloves of garlic and some chilly in olive oil. Chop the onion fine and add to it.
• Drain the oil/brine out of the tuna can, smash the tuna with a fork and add it to the soffritto. Let it fry along the onion and garlic so that it releases its flavor.

• If you use fresh tomatoes, here's a smart advice given by Deliciously Directionless: to have a fresh tomatoes puree, grate them! Add the tomatoes fresh puree or sauce into the frying tuna and let it cook till all the water released by tomatoes will evaporate. Add salt and pepper to taste.

• Drain the cooked pasta and keep aside some boiling water. 
• Add the fresh cream and few tbs of boiling water into the tuna sauce which is on a law flame. Add the pasta and let it mantecare for few minutes.

• Serve it hot.

If you have any suggestion or question you know how to find me.

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