This rich recipe is ideal in hot seasons to get out of the typical salads ... Perfect to share warm or fresh, although I do not recommend it hot. I saw how a Polish woman prepared it when we lived in Loreto Italy and I loved it.
Cook the pasta according to the instructions of the package so that it is al dente. While that happens, drain the cans of Tuna Dolores and snacks your ingredients.
Use a good size casserole or a pot, it depends on what you want because this is where you will prepare the pasta. Once the pasta is cooked, add the onion and garlic a little with a little margarine or olive oil (or whatever you prefer), when they are beginning to become transparent, add the drained tuna and move the tuna so that it crumbles. It abhors the flavors of margarine, onions and garlic.
When you decide you put the pasta drained in the pan with the tuna and add a little more margarine to stir ...
Add the cream and continue stirring, one by one incorporates the rest of the ingredients leaving the chopped cilantro at the end, so that it does not turn black with the heat and its flavor remains almost intact. Salpimenta to taste. Do not leave your pasta a long time because you can overcook it and the cream will dry out.
Serve and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?