There is an ingredient in this recipe that is sometimes hard to find-- Panna da Cucina. I have only seen it in Chicago, I can't seem to find it anywhere else, but that at least means they import it. I'm trying to check online to see if there is anywhere you can order it from. It's basically a super thick version of heavy cream. Anyway... this recipe is probably my absolute favorite pasta ever. I like it with a noodle called spaccatelle, which I have NEVER seen in the states, but it's good with any short pasta.
If you don't have access to panna da cucina, use heavy cream and cook it down an extra few minutes til it's thick.
Pasta with cream, tuna, and cherry tomatoes
1/2 large white onion, chopped
1/2 lb cherry tomatoes
1 can tuna in oil (NOT the kind in water!!!)
1 box panna da cucina OR 2/3 c heavy cream
salt & pepper to taste
While water is heating for pasta:
Open tuna, use oil to sautee onions over medium heat. Add halved cherry tomatoes, cook until a thick sauce forms. Add tuna and cream. Simmer over medium-low heat until pasta is done. Season with salt and pepper (I like lots of black pepper with this one!)
***Just a note! NEVER put cheese with fish!!!!
1 comment:
THIS is the recipe that I was waiting for. Yummy.
Post a Comment