Pasta with spinach in sauce is a very tender and delicious dish. When you add canned tuna or red fish, the dish turns out rich, with a bright taste. You can add garlic or chili pepper to the paste if you want a spicier taste. Without these additives, the dish turns out more refined and sophisticated. This pasta can be served either for a simple lunch or for a family dinner. In Italy, pasta with various sauces and additives is served for any holiday, as they consider this dish to be the most satisfying and delicious. And try to resist the exquisite ! Our recipe uses tagliatelle pasta. , can be found on our website.
Ingredients for pasta with tuna and spinach in creamy sauce.
Tagliatelle pasta – 500 g
Water – 3 l
Canned tuna – 2 cans
Spinach – 500 g
Low-fat cream – 300 ml
Olive oil - for frying
Salt, ground black pepper - to taste
Garlic (optional) – 2 cloves
How to cook pasta with tuna and spinach in creamy sauce.
1. Place the pasta in boiling salted water and cook, stirring, according to the manufacturer's instructions. Drain in a colander.
2. It is best to cook the pasta at the same time as preparing the spinach and sauce so that it does not have time to cool. Spinach can be used either fresh or frozen. If it is fresh spinach, it needs to be washed, the stems removed, and chopped with a knife. If frozen, simply place, without defrosting, in a deep frying pan with a thick bottom. In any case, spinach must be fried in olive oil until it becomes soft. This will take no more than 5 minutes. If using garlic, add it with the spinach.
3. Drain the oil from the cans of tuna and mash it with a fork. Add to the pan with the spinach.
4. Pour in low-fat cream, salt and pepper. Boil spinach and tuna in cream for a minute.
5. Add pasta to the pan with spinach and tuna. Stir and heat for a couple more minutes. Serve hot.
This dish is one of my favorite, and most importantly, simple and quick recipes. I recommend it to all canned tuna lovers.
To prepare two servings you will need:
Spaghetti or linguine
Canned tuna in oil - 50g.
A sprig of parsley,
3-4 large cloves of garlic,
1-2 tbsp. olive oil,
Philadelphia cream cheese - 100g.,
White pepper,
Parmesan,
Boil the spaghetti. While they are preparing, we will have time to make the sauce.
Chop the garlic not very finely. There should be a lot of it so that the aroma is felt in the finished dish. Chop the parsley with a knife.
Heat olive oil in a frying pan. Fry the garlic and parsley until the chop is golden brown. Then add cream cheese. I choose low-fat Philadelphia to at least somehow ease my conscience)
Very soon the cheese will become runny and you will get a creamy sauce. Season it with ground white pepper.
Drain the oil from the tuna, mash with a fork and add to the pan. Mix. The sauce is ready.
Drain the water from the finished spaghetti, transfer it to a frying pan and mix with the creamy sauce.
In less than 10 minutes, we have a delicious Italian dish ready.
Before serving, spaghetti can be garnished with parsley and sprinkled with grated Parmesan.
Today you won’t surprise anyone with familiar and rather boring pasta. But when you hear: “Today for lunch - pasta with canned tuna,” you begin to understand that now you will not be eating ordinary spaghetti, but something unusual that is served only in Italian restaurants. In fact, everything is much simpler. Even a novice or completely inept housewife can prepare such a dish. If someone doesn’t believe it, then just remember our naval pasta. Does anyone really dare to admit that they don’t know how to cook this dish? Meanwhile, this is nothing more than the Russian analogue of an overseas dish. Well, or almost analogous. However, enough lyricism. It's time to move from words to action.
So, the heroine of our today's review is pasta. We will tell you the secrets of its preparation today.
Don't be afraid of the foreign word "pasta". Even the Italians mean by it the same spaghetti, pasta and other similar flour products. So the basis for the dish is familiar to all of us. The only thing you need to do is choose them correctly. That is, we don’t grab the first pack we come across in the store because “the price is right,” but we carefully read what is written on the package. Ideally, it is advisable to approach the checkout with a bag of products made from whole grain flour. By the way, they contain the most fiber that our body needs so much. As a result, the dish will turn out to be dietary. If, nevertheless, the cost of the basic basis for a future masterpiece makes you fall into a stupor, opt for products that are made from durum wheat flour. But this is already a threshold that should not be crossed. Purchasing “Extra” class noodles will lead to the fact that at the end you will not get overseas pasta, but a pasta porridge a la a dish from a local canteen.
When cooking, follow the golden rule: it is better to undercook than to overcook. Therefore, always try as you go: your paste should be somewhat soft, but still a little fragile.
And one more thing: never rinse pasta under cold water! This way you will spoil not only the taste, but also the structure of the products. In simple words: your pasta with canned tuna will look more like the same porridge than an Italian dish. That's probably all. Now let's get acquainted with the cooking options. And the first one will be with canned tuna and tomatoes.
What you need for cooking
By and large, if you don’t get too fancy, you can just make pasta with canned tuna - anyway, your family will thank you for at least diversifying their usual menu.
However, this dish still needs a few additional ingredients, thanks to which its taste will be truly rich and refined. So what do we need? Stocking up:
- Five hundred grams of pasta.
- One small red chili pepper.
- Also one, but already a large onion.
- A bunch of basil.
- A can of tuna.
- A bunch of basil.
- Tomatoes (can be fresh or canned, but in any case you will need 800 g).
- A handful of grated parmesan.
- Lemon.
How to cook
Pasta with canned tuna and tomatoes is extremely easy to prepare. You need to start with the sauce. In a heated saucepan, simmer finely chopped basil stalks, hot peppers and onions in olive oil. Everything will take about five minutes, no more. Next, you need to chop the tomatoes in a blender (after removing the skin), add them to the saucepan along with the tuna mashed with a fork. Keep on low heat for 29 minutes. While the sauce is simmering, you need to cook the pasta in boiling, always salted water. As mentioned above. Do we remember that we don’t wash them? Just drain the water and then put it on plates. Pour over the sauce, which will already be ready by then, sprinkle with cheese and basil leaves. Sprinkle with lemon juice. Let's mix. It's time to go to the table!
Pasta with canned tuna in cream sauce
Another recipe. The cooking process is also quite simple, but with some nuances. We will need:
- One jar of canned tuna.
- Pasta (read: high-quality pasta) - the same five hundred grams.
- One onion. A few cloves of garlic.
- One hundred or one hundred and fifty milliliters of cream.
- For spicy lovers - a small hot pepper.
Cooking process
In olive oil or canned oil (if the tuna is not in its own juice), fry the chopped onion and garlic. Until soft. Then add very finely chopped pepper. After that - fish. Let's warm up. Warm up for a couple of minutes. Then pour in the cream, bring it to a boil and evaporate just a little. Salt and pepper. Drain the water from the prepared pasta and then add it to the sauce. Stir thoroughly, first keep it on the fire for two minutes, and then the same amount without it. Just under the lid. We invite the family to the table. When serving, if desired, the dish can be sprinkled with grated cheese.
As you can see, pasta with canned tuna is extremely easy to prepare. And, what is especially valuable today, quickly!
