Spaghetti alla Chitarra with Tuna and Mascarpone

Ingredients for 4 servings:

320g spaghetti alla chitarra
1 x 160g jar of CALLIPO TUNA in olive oil
2 courgettes
3 spoons of mascarpone
100g red onion from Tropea
Extra virgin olive oil (t.t.)
Salt (t.t.)
Grated cheese (t.t.)



Cook the pasta in copious amounts of salted water.
Cut the courgettes into rounds and lightly pan-fry with the extra virgin olive oil and the chopped onion, until softened.
Season with salt, add the drained CALLIPO TUNA and cook over a low heat for a couple of minutes.
Add the mascarpone and a few spoonfuls of the water used for cooking the pasta, mix everything together well, and cook for another 2 minutes.
When the pasta is al dente, transfer it to the pan and cook with the sauce until creamy.
If desired, serve with a sprinkling of grated cheese.

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