Pasta with tuna and broccoli
4 servings
40 minutes
Pasta with tuna and broccoli is a harmonious blend of Mediterranean flavors and nutritious ingredients. This recipe combines the tenderness of sea tuna, the freshness of broccoli, and the aroma of garlic with a light hint of anchovies, creating a rich, balanced taste. Due to its simplicity in preparation, the dish is perfect for a quick dinner, filling the home with warmth and coziness. Legend has it that such recipes originated in coastal regions of Europe where fish availability combined with traditional pasta. This pasta is characterized by its lightness and nutritional value, making it ideal for those who appreciate healthy eating without sacrificing flavor. It is best served immediately while warm, accompanied by a glass of white wine that highlights the delicate marine notes of the dish.
1
Put a pot of salted water on the fire, and when it boils, add the broccoli florets and boil them until soft.
- Broccoli florets: 400 g
2
In the water where the broccoli was boiled, we cook the pasta.
- Spaghetti: 320 g
3
Drain the liquid or oil from the canned tuna and break it into small pieces. Heat some olive oil in a pan and add two cloves of garlic, which we peel and slightly crush with the knife blade. Once the garlic changes color — remove it. Now add the tuna pieces and minced anchovy to the pan. Sauté the tuna for two to three minutes, stirring constantly, then add the cooked broccoli florets, seasoning with salt and pepper to taste.
- Canned tuna in oil: 120 g
- Olive oil: to taste
- Garlic: 2 cloves
- Anchovies: 1 piece
- Ground red pepper: to taste
- Salt: to taste
4
When the pasta is ready, drain the water and place the pasta in the pan with the sauce. Gently mix.
- Spaghetti: 320 g