Tortiglioni with tuna sauce (pasta sauce)

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 Federation Rocket
  • 25 g chopped almonds
  • 6 TABLESPOONS Olive oil
  • 1 TABLESPOON grated parmesan cheese
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 400 g Tortiglioni pasta
  • 100 g black olives, in slices
  • 1 can(s) Tuna, natural (Capacity: 200 g; Weight: 150 g)

Directions

  1. 1

    Wash and clean the rocket and dab dry, put something aside for garnishing. Process remaining rocket in the universal chopper with almonds, oil and parmesan to a pesto. Season to taste with salt and pepper. Cook the pasta in boiling salted water according to the instructions on the packet. Drain the olives.

  2. 2

    Drain tuna as well and pluck into large pieces. Drain the pasta and let it drain, collecting 2-3 tablespoons of cooking water. Mix pasta immediately with cooking water and pesto. Mix in tuna and olives and serve. Garnish with set aside rocket

Nutrition Facts

KCAL
730 kcal
CARBS
76 g
FATS
36 g
PROTEINS
23 g

Categories & Tags

Main DishesheartyPasta