Pasta with tuna and cream Ingredients: 1 spoon of - olive oil - 1 pinch of - coarse salt - 1 pot of - crème fraîche - 30% of 50 cl (replace with 15% cream to make something lighter) salt - pepper - 400 g of - tagliatelle - 1 can of - natural tuna (approximately 300 g) 2 shallots.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 saucepan- pots and pans 1 Set 3 frying pans- best frying pans 1 Spatula- spatulas 1 Wooden spoon- 1 pitter-
Total time: 25 min Preparation: 15 min Rest:- Cooking: 10 min
Phase 1
In a caserole, heat water that you have previously salted.
Phase 2
Add the tagliatelle when the water boils.
Phase 3
Meanwhile, pour one to two teaspoons of olive oil into your pan.
Phase 4
When it is very hot, add the chopped shallots and fry them, just long enough for them to brown a little.
Phase 5
Next, add the tuna and mix quickly with a wooden spatula.
Phase 6
Finally, add the crème fraîche while reducing the heat to prevent it from cooking too quickly.
Phase 7
There you go, it’s ready
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 saucepan- pots and pans 1 Set 3 frying pans- best frying pans 1 Spatula- spatulas 1 Wooden spoon- 1 pitter-
Total time: 25 min Preparation: 15 min Rest:- Cooking: 10 min
Phase 1
In a caserole, heat water that you have previously salted.
Phase 2
Add the tagliatelle when the water boils.
Phase 3
Meanwhile, pour one to two teaspoons of olive oil into your pan.
Phase 4
When it is very hot, add the chopped shallots and fry them, just long enough for them to brown a little.
Phase 5
Next, add the tuna and mix quickly with a wooden spatula.
Phase 6
Finally, add the crème fraîche while reducing the heat to prevent it from cooking too quickly.
Phase 7
There you go, it’s ready