From Albert Brevia:
This is the perfect dish for a busy weeknight dinner. Yet it´s bold
enough for an elegant weekend lunch next to a bottle of Spanish wine.
Either way you dice it, this promises to be one of the best tasting pasta dishes ever.
To
cook the pasta, I used vegetable broth,
but you can always use water. I just prefer to use broth, as it adds
more depth of flavors to the overall dish. I also added a dash of sweet
smoked Spanish paprika, to give it a smoky touch that is not
over-powering.
One-Pan Creamy Tuna Pasta
Watch Albert preparing this recipe:
https://www.youtube.com/watch?v=a84jy_S7at0&t=185s
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 2 shallots
- 4 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 14.5 oz can diced tomatoes 400 grams
- 2 cups vegetable broth 475 ml
- 2 cups uncooked penne pasta 200 grams
- 2 cans tuna in olive oil 3.25 oz / 90 grams each
- 1/2 cup Greek yogurt 125 grams
- 2 tbsp finely chopped parsley 8 grams
- pinch sea salt
- dash black pepper
Instructions
- Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
- After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes and the shallots & garlic are lightly sauteed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 14.5 oz can of diced tomatoes and season with sea salt & black pepper, mix together and raise to a high heat
- After simmering the tomatoes for about 3 minutes, add in 2 cups vegetable broth, mix together and bring to a boil, then add in 2 cups uncooked penne pasta, mix together and cook for about 9 minutes, then place a lid on the pan and lower to a low-medium heat, after 3 to 4 minutes and the majority of the broth has been absorbed by the pasta, turn off the heat and remove the lid
- Meanwhile, drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, mix the tuna around to remove any excess oil
- After leaving the pasta to slightly cool off, add in the drained tuna, 1/2 cup Greek yogurt at room temperature, 2 tbsp finely chopped parsley and season with black pepper, mix together until well mixed
- Top off with finely chopped parsley and serve at once, enjoy!
