Spaghetti Alla Carlofortina (Spaghetti With Fresh Tuna, Cream Of |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this recipe from the Australian Womans Weekly and loved it. I love the versality of a pasta dish and this was no different. It is a nice healthy alternative to so many of the heavy cream based pasta dishes that are on offer, yet has the creaminess included in the basil sauce! Its a win win recipe. Ingredients:
20 fresh basil leaves |
50 g pine nuts |
2 garlic cloves |
150 g extra virgin olive oil |
1 small brown onion, chopped |
150 g roma tomatoes, blanched, peeled and roughly chopped |
300 g spaghetti |
200 g fresh yellowfin tuna fillets, cubed |
salt & pepper |
Directions:
1. In a food processor combine the basil leaves, pine nuts, garlic and a pinch of salt and pepper. Process at a medium speed until blended to a creamy consistency.
2. In a bowl
3. In a large frying pan, heat 50ml of the olive oil and fry the onion until softened. Add the roughly chopped tomatoes and cook on a medium heat for 10 minutes. Season with salt.
4. Cook the spaghetti to packet instructions, drain and add to the tomato sauce.
5. Add the tuna pieces and toss through the pasta and cook for 1 minute.
6. Serve with a large dollop of the cream of basil mixture.
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