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Ingredients (2 servings)
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250 g De Cecco Teigwaren
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150 g Rio Mare Thunfisch in Olivenöl
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1 Stk. Fraicho
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1 Stk. Knoblauchzehe
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Salz, Pfeffer, Öl
Preparation
- Cook the pasta in plenty of salted water according to the package instructions until al dente. Save some pasta water.
- Finely chop the garlic and sauté slightly in a pan with a little oil.
- Drain the tuna, add to the garlic in the pan and fry briefly.
- Stir in the Fraicho and a splash of pasta water until a creamy sauce forms. Season with salt and pepper.
- Fold the cooked pasta into the sauce and serve immediately.
