Pasta with tuna and spinach
4 servings
20 minutes
Pasta with tuna and spinach is a refined combination of Mediterranean flavors born in the heart of Italian cuisine. The lightness of spinach complements the rich taste of canned tuna, while delicate cream envelops the ingredients, creating a harmony of flavor. Tagliatelle perfectly holds the sauce, allowing you to enjoy every bite. This dish is great for a quick dinner but looks elegant like restaurant classics. Initially, such recipes emerged in coastal regions of Italy where the combination of fish and greens was considered traditional. It is nutritious yet light, and thanks to its simplicity in preparation, it becomes an excellent choice for those who appreciate gastronomic pleasure without extra hassle.
1
Boil pasta.
- Tagliatelle: 500 g
2
Defrost spinach in a pan.
- Frozen spinach: 500 g
3
Add canned tuna, draining the oil first.
- Canned tuna in oil: 2 jars
4
When everything boils — add cream.
- Single cream 10% fat: 300 ml
5
Mix everything. Add the pasta.
- Tagliatelle: 500 g
- Ground black pepper: to taste
- Salt: to taste
