Tuna and Carrot Pasta

Tuna and carrot pasta is a simple and tasty dish, ideal for a quick yet complete meal. Here’s how you can prepare it:

Ingredients

• 320 g of pasta (penne, spaghetti, or the shape you prefer)
• 2-3 carrots
• 160 g of canned tuna in oil (or in brine)
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste (optional)
• Chopped parsley (optional, for garnishing)

Preparation

1. Bring a pot of salted water to a boil for the pasta. In the meantime, wash and peel the carrots, then grate them or cut them into julienne strips or thin rounds, as you prefer.
2. In a large skillet, heat a drizzle of extra virgin olive oil and add the peeled garlic cloves. Let the garlic brown, then remove it if you prefer a milder flavor.
3. Add the grated carrots to the skillet and let them sauté for a few minutes until they are slightly softened. If necessary, add a bit of water to prevent them from sticking.
4. Drain the tuna from its oil and add it to the skillet with the carrots, letting it cook for a few minutes. Break the tuna up with a fork to distribute it evenly.
5. Meanwhile, cook the pasta al dente according to the package directions. Drain the pasta, reserving some of the cooking water.
6. Transfer the pasta to the skillet with the tuna and carrots, mixing gently. If the mixture seems too dry, add a bit of the pasta cooking water to make it creamy.
7. Taste and, if necessary, adjust the salt and pepper. You can also add a pinch of chili pepper if you like a spicy touch.
8. Serve the pasta hot with a sprinkle of freshly chopped parsley for a touch of color and freshness.

Curiosity

Tuna pasta is one of the most common and appreciated dishes in quick Italian cuisine. The addition of carrots not only adds a hint of sweetness and a pleasant crunchiness but also enriches the dish nutritionally, offering a good source of vitamin A and fiber.