Penne al Baffo with Tuna by @maritoemoglie_incucina

30 min

2 servings

🧅

1

Shallot

🌿

15 g

Parsley

🥛

200 ml

Cooking cream

🍅

15 g

Tomato paste

🐟

200 g

Tuna

🫒

15 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🍝

320 g

Penne

  1. Peel
    • shallot

    Peel and finely chop the shallot.

  2. Chop
    • parsley

    Finely chop the parsley and set it aside.

  3. Heat
    • extra virgin olive oil

    Heat the extra virgin olive oil in a frying pan over medium heat.

  4. Add
    • shallot

    Add the chopped shallot and sauté until golden, about 3 minutes.

  5. Add
    • cooking cream
    • tomato paste

    Add the cooking cream and tomato paste to the pan.

  6. Stir
    • cooking cream
    • tomato paste

    Stir the sauce until the tomato paste is fully dissolved.

  7. Add
    • canned tuna

    Add the canned tuna and simmer the sauce over low heat for 5 minutes.

  8. Boil
    • salt

    Bring a large pot of salted water to a boil.

  9. Cook
    • penne pasta

    Cook the penne pasta until al dente according to the package time.

  10. Drain
    • penne pasta

    Drain the pasta, reserving a small amount of cooking water.

  11. Transfer
    • penne pasta
    • canned tuna

    Transfer the drained pasta to the tuna sauce.

  12. Toss
    • penne pasta
    • cooking cream

    Toss until the pasta is evenly coated; loosen with reserved cooking water if needed.

  13. Season
    • salt
    • parsley

    Season with salt and black pepper, then stir in the chopped parsley.

  14. Serve
    • extra virgin olive oil

    Serve immediately and drizzle with extra virgin olive oil if desired.

Penne al Baffo with Tuna by @maritoemoglie_incucina

30 min

2 servings

🧅

1

Shallot

🌿

15 g

Parsley

🥛

200 ml

Cooking cream

🍅

15 g

Tomato paste

🐟

200 g

Tuna

🫒

15 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🍝

320 g

Penne

Preparation Steps

  1. Step 1/14

    Peel and finely chop the shallot.

    🧅shallot
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Finely chop the parsley and set it aside.

    🌿parsley
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Heat the extra virgin olive oil in a frying pan over medium heat.

    🫒extra virgin olive oil
    🍳frying pan

  4. Step 4/14

    Add the chopped shallot and sauté until golden, about 3 minutes.

    🧅shallot
    🍳frying pan
    🥄wooden spoon

  5. Step 5/14

    Add the cooking cream and tomato paste to the pan.

    🥛cooking cream
    🍅tomato paste
    🍳frying pan
    🥄wooden spoon

  6. Step 6/14

    Stir the sauce until the tomato paste is fully dissolved.

    🥛cooking cream
    🍅tomato paste
    🍳frying pan
    🥄wooden spoon

  7. Step 7/14

    Add the canned tuna and simmer the sauce over low heat for 5 minutes.

    🐟canned tuna
    🍳frying pan
    🥄wooden spoon

  8. Step 8/14

    Bring a large pot of salted water to a boil.

    🧂salt
    🍲large pot

  9. Step 9/14

    Cook the penne pasta until al dente according to the package time.

    🍝penne pasta
    🍲large pot
    🥄wooden spoon

  10. Step 10/14

    Drain the pasta, reserving a small amount of cooking water.

    🍝penne pasta
    🧺colander
    🍲large pot

  11. Step 11/14

    Transfer the drained pasta to the tuna sauce.

    🍝penne pasta
    🐟canned tuna
    🍳frying pan
    🥄wooden spoon

  12. Step 12/14

    Toss until the pasta is evenly coated; loosen with reserved cooking water if needed.

    🍝penne pasta
    🥛cooking cream
    🍳frying pan
    🥄wooden spoon

  13. Step 13/14

    Season with salt and black pepper, then stir in the chopped parsley.

    🧂salt
    ⚫black pepper
    🌿parsley
    🍳frying pan
    🥄wooden spoon

  14. Step 14/14

    Serve immediately and drizzle with extra virgin olive oil if desired.

    🫒extra virgin olive oil
    🍳frying pan

Composition

Ingredients

Types

Vegetables, Herbs, Dairy, Condiments, Oils, Seasonings

Ingredients

Shallot, Parsley, Cooking cream, Tomato paste, Tuna, Extra virgin olive oil, Salt, Pepper, Penne

Notes

Parsley (to taste), Extra virgin olive oil (to taste), Salt (to taste), Pepper (to taste), Penne (amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 62g, Fat: 19g, Fiber: 3.5g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 390mg, Calcium: 90mg, Iron: 2.5mg

Vitamins

Vitamin A: 120µg, Vitamin C: 6mg, Vitamin D: 1.2µg, Vitamin B12: 1.1µg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, large pot, colander, wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Silky

Flavors

Savory, Rich, Tomatoey, Herbal, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 1 month (Store in a freezer-safe airtight container,Thaw overnight in the fridge before reheating)