Today it’s Saturday and there is sun in Paris, that is a blessing despite the freezing temperature outside. I have a friend for lunch and really little time to cook.
As an Italian, I follow most of time the Mediterranean diet that means pasta is always on the menu and it’s a true life saver.
This time I chose spaghetti from the Italian brand Garofalo: it is a trusted brand and its gluten free range is really good, I do recommend it if you find it in stores.
This recipe takes 15′ up to 20′. The colors of the ingredients will bring some of the summer mood back into the dish.
Let’s start washing the tomatoes.
Cut them in two halves.
Take a large pan, put one clove of garlic, 3 tblsp of extra virgin olive oil. Start cooking over low heat.
Once the garlic turns blond, add the sliced tomatoes.
Turn up the heat: cherry tomatoes take from 5 up to 7 minutes to cook.
After add the tuna and stir for a couple of minutes, the time they get to know each other a little better 😉
At the same time start cooking the pasta.
Put one pot with water over medium heat. Once the water is boiling add a pinch of salt and then the pasta.
As I said in another pasta post, don’t trust the minutes written on the package, it is very rare that they correspond to how you like the pasta (al dente or not). I would suggest to do as I do, start tasting the pasta after the first 3/4 minutes…it helps 😉
Once the pasta is ready, drip it and put it in the pan along with the tomatoes and the tuna. Put the pan back over a medium high heat for 2 minutes. Stir gently.
Then turn the heat off, add the chopped parsley and 1 tablespoon of extra virgin olive oil per dish.
Buon appetito!
If you have any questions about this recipe, pls don’t hesitate to ask me. I will be more than happy to come back to you.
