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Recipe

Tagliatelle with Tuna

10 mins
10 mins
Low
2
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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.

Ingredients

4 portions
  • 1 package tagliatelli pasta
  • 2 cans Tuna
  • 1 tablespoon margarine
  • onions, finely chopped to taste
  • 1/2 cloves garlic, finely chopped
  • black olives, chopped to taste
  • 12 cherry tomatoes
  • fresh coriander
  • 250 grams sour cream
  • salt, to taste
  • black pepper, to taste

Preparation

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.

TIPS

You can also try smoked salmon and, although the taste changes, it's still delicious.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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