From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Tuna Pasta
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Instructions
1
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Peel the shallots, garlic and carrots, wash the celery, and dice everything finely.
2
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Heat oil in a pot, add vegetables, crumble stock cubes over the pot and fry vegetables for three to four minutes.
3
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Once the shallots are translucent, add the sugar and tomato paste and sauté for about two minutes until caramelized.
4
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Reduce the heat and deglaze the vegetables with the water, then add the tomatoes. Simmer the sauce, covered, over low heat for about 30 minutes, or until the vegetables are very soft.
5
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About 10 minutes before the sauce is ready, bring the water for the pasta to a boil and add salt. Add the pasta to the boiling water and then drain it about one to two minutes earlier than indicated on the package, reserving about 100ml of the pasta water.
6
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Meanwhile, drain the tuna and add it to the sauce along with Parmesan cheese, balsamic vinegar, and herbs. Season with salt and pepper.
7
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Add the pasta and pasta water to the sauce and cook for two to three minutes. Then serve with Parmesan cheese, a little chili, or fresh herbs, if desired.
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Recipe Facts
Diet at a Glance
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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