Name: Tagliatelle with Tuna Bolognese
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 lb (450 g) tagliatelle; 1 onion, finely chopped; 1 carrot, cut into small dice; 1 celery stalk, cut into small dice; 2 tbsp (30 ml) olive oil; 4 garlic cloves, finely chopped; 2 cans (7 oz/198 g each) oil-packed tuna, drained; 1/4 cup (60 ml) tomato paste; 1/4 tsp red pepper flakes; 1/2 cup (125 ml) 15% cooking cream or 35% cream; 3/4 cup (55 g) fresh Parmesan cheese, grated, plus more for serving; 1/4 cup (10 g) flat-leaf parsley, finely chopped, plus more for serving

Preparation

- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 ½ cups (375 ml) of the pasta cooking water. Drain the pasta.
- Meanwhile, in a pot over medium-high heat, soften the vegetables in the oil for 5 minutes. Season with salt and pepper. Add the garlic, tuna, tomato paste and red pepper flakes. Cook for another 2 minutes, breaking the tuna up with a wooden spoon. Add the cream and let reduce until almost dry.
- Add the pasta, 1 cup (250 ml) of the reserved pasta cooking water and the Parmesan to the sauce. Mix well. Adjust the seasoning. Add the parsley and mix well. Add more pasta cooking water to thin out the sauce as needed.
- Serve the pasta in shallow bowls. Sprinkle with more Parmesan and parsley. Serve immediately.

Tagliatelle with Tuna Bolognese

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Ingredients

Preparation

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