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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.)

 
 

Method:

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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