Pasta Con Salsa Di Tonno E Ricotta Food

PASTA AL TONNO

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
• Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.

SPAGHETTI AL SALSA DI TONNO

Steps:

• Cook the spaghetti the way you like it or according to package directions.
• Heat the 2 tbs. olive oil over medium heat. Add the can of tuna NOT DRAINED OF ITS OIL and break up into very small pieces. After cooking 5 minutes add the shrimp if you wish and cook another 5 minutes. If not using shrimp cook tuna about 10 minutes.
• Add the hot broth, pepper, and basil or parsley. Bring mixture to a slow bubble.
• Dissolve the cornstarch in the water and add to the sauce. Return to a simmer and simmer untill thickened about 5 minutes.
• Serve sauce over the hot cooked pasta with garlic bread, if you wish.

PASTA CON SALSA DI TONNO E RICOTTA

Steps:

• Cook pasta as indicated.
• Mix tuna with ricotta in a large bowl, stir until creamy.
• Add olive oil, grated onion, salt, pepper and parsley and stir very well.
• Pour off pasta and mix it with the sauce (the paste needs to be "wet", otherwise the sauce is to sticky).
• Serve in preheated plates.