PASTA TRUMPETS WITH TONNATO SAUCE - Brindisa Spanish Foods

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PASTA TRUMPETS WITH TONNATO SAUCE

Try this easy pasta recipe by Sophie @thecornerplot , perfect for a quick dinner.
READY IN

25 mins

COOKING TIME

12 mins

PREP TIME

15 mins

SERVES

Serves 2

ingredients

  • 1 egg yolk
  • 1 lemon, juice and grated zest
  • 1 tin Ortiz tuna in olive oil
IN STOCK
  • 80ml extra virgin olive oil
IN STOCK
  • La Chinata pepper flakes
  • 250g Sanmarti pasta trumpets
  • 4 anchovies, chopped
IN STOCK
  • 1 ½ tbsp capers
  • 2 tbsp red onion, finely chopped
  • 4 tbsp fresh parsley, chopped
  • Sea salt and freshly ground black pepper
Method:
  1. Cook the pasta in salted boiling water according to the pack instructions.
  2. Put the tuna (in its oil), egg yolk and ½ lemon juice in a blender and blitz into a paste. Slowly add the extra virgin olive oil in a thin stream. Taste and season with salt, pepper and pepper flakes.
  3. Mix the anchovies, onion, capers, parsley and zest together. Season and add lemon juice to taste. 
  4. Fill a saucepan one-quarter with water and bring to a gentle simmer. Drain the pasta, keeping half a cup of the cooking water. Put the pasta into a heatproof bowl and place on top of the saucepan, ensuring the bowl doesn’t touch the water. Pour in the tuna sauce with a splash of cooking water and mix well. Stir continuously over a low heat until the sauce starts to cling to the pasta. Add more cooking water to loosen if required.
  5. Divide the pasta between two bowls and sprinkle with the anchovy mix and grated lemon zest.

Little tip:

Don’t drain the tuna, use the oil its preserved in to flavour the tonnato sauce. 

Add half a clove of garlic to the salsa verde if you fancy.

ingredients

  • 1 egg yolk
  • 1 lemon, juice and grated zest
  • 1 tin Ortiz tuna in olive oil
IN STOCK
  • 80ml extra virgin olive oil
IN STOCK
  • La Chinata pepper flakes
  • 250g Sanmarti pasta trumpets
  • 4 anchovies, chopped
IN STOCK
  • 1 ½ tbsp capers
  • 2 tbsp red onion, finely chopped
  • 4 tbsp fresh parsley, chopped
  • Sea salt and freshly ground black pepper

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