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13 December, 2007
Fetuccine Al Tonno
On days when I'm so tired from work but still craving a hot, homecooked meal, this recipe is my old standby. All it takes is five ingredients and twenty minutes.
This simple, hearty dish is best served with crunchy breadsticks and some nice pinot grigio.
Fettucine Al Tonno
1 lb. fettucine pasta
1 7-oz. package premium white chunk albacore tuna in water
4 tbsp. pesto
1 c. heavy whipping cream or half and half
1/8 tsp. dried pepper flakes or to taste
Fresh, chopped parsley to taste
Freshly Grated Parmigiano Reggiano (optional)
Cook the pasta according to package directions (tip: to cut cooking time by at least half, use hot tap water for boiling). Drain the cooked pasta, reserving 1/2 cup of the cooking water.
While waiting for the pasta to cook, make the sauce. In a medium sized sauce pan over medium high heat, empty the packet of tuna. Add the pesto and red pepper flakes, sauteeing until the mixture is heated through. Add the cream and bring to a boil, stirring to make sure the cream doesn't curdle.
Add sauce to the drained, cooked pasta. Mix until the pasta is coated in the sauce. If the pasta is too dry, add a bit of the cooking water. Adjust seasoning with salt to taste. Top off with chopped freshy parsley.
Serve piping hot with freshly grated parmigiano reggiano.
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