Pasta with tuna in white wine and thyme
2 servings
30 minutes
Pasta with tuna in white wine and thyme is an elegant dish of Italian cuisine that combines the tenderness of seafood and the aroma of herbs. Its roots trace back to Mediterranean gastronomy traditions where tuna and white wine are key ingredients in many dishes. Simmering tuna in fragrant oil with thyme and garlic reveals its flavor, while white wine adds a slight acidity. Cream adds softness and silkiness, and parmesan completes the composition. This dish is perfect for dinner with a glass of white wine, highlighting its rich taste. Capers and arugula add spicy notes, while pink pepper brings refined spiciness. Rigatoni pasta holds the sauce well, making each forkful rich and flavorful.
1
In olive oil, sauté the pepper, thyme, garlic (crushed with a knife beforehand), and bay leaves for about 2-3 minutes.
- Pink pepper: to taste
- Fresh thyme: 4 sprigs
- Garlic: 2 heads
- Bay leaf: 3 pieces
- Olive oil: 5 tablespoon
2
When the oil is infused with the aroma of herbs, we add the tuna. Sauté for half a minute to a minute.
- Canned tuna: 170 g
3
Pour in the wine. Evaporate it by 2/3.
- Dry white wine: 0 ml
4
Add the cream. Cook the sauce for 3-4 minutes until thickened, stirring constantly.
- Cream: 0 ml
5
Remove the bay leaf and thyme from the sauce, and it's ready to serve.
- Bay leaf: 3 pieces
- Fresh thyme: 4 sprigs
6
I won't tell you how to cook pasta, I'm sure you can handle it easily.
7
We mix the sauce with the pasta (or pour the sauce directly when serving), garnish with capers, arugula leaves (I’ve been making it without lately), and sprinkle with parmesan.
- Capers: 2 tablespoons
- Parmesan cheese: to taste