Penne al baffo with tuna

Penne al baffo with tuna is a delicious dish that combines the creaminess of the cheese with the bold flavor of tuna. Here is the recipe enriched with an Italian touch, which I hope you will want to try:

Ingredients

• 320 grams of penne rigate
• 200 grams of drained oil-packed tuna
• 200 ml of cooking cream
• 400 ml of tomato puree
• 1 small onion
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• Grated Parmesan cheese (optional)

Preparation

1. Start by finely chopping the onion and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.
2. Add the drained tuna to the pan and let it flavor for a few minutes, flaking it with a wooden spoon.
3. Pour in the tomato puree and cook over medium heat for about 10 minutes, adjusting the salt and pepper to your taste.
4. Lower the flame and add the cooking cream, stirring well until you get a homogeneous mixture. Cook for another 5 minutes.
5. Meanwhile, bring a large pot of salted water to a boil and cook the penne rigate al dente, following the times indicated on the package.
6. Drain the pasta and transfer it to the pan with the tuna sauce, tossing everything together for a moment so the pasta absorbs the flavor of the sauce.
7. Serve hot, garnishing with grated Parmesan cheese if desired.

Curiosities

“Penne al baffo” is so named for its creaminess which, sometimes, by sticking around the mouth, can leave a funny “mustache” of sauce. This recipe has a variation with tuna for a more rustic and sea-like flavor, further enriching the dish.