Farfalle al Tonno (Bow-ties with Tuna)
This recipe based upon one from the grand tome “A Mediterranean Feast”. It is the rarest of the rare: a true half-hour meal. Great for the tired, the desperate, the hungry. The original recipe calls for a 6-7 ounce can of tuna, but the largest I found was 5 ounces, and that worked fine. You could double to 10 oz tuna if you want it more meaty.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
Ingredients
Scale
- 1 lb. farfalle (bow tie noodles)
- 1 5 oz. can tuna packed in olive oil (do not drain)
- Handful of fresh parsley leaves, lightly chopped
- 1/4–1/3 c. extra virgin olive oil
- 1/3 c. freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
- Salt to taste
Instructions
- Salt the pasta water generously, and bring to a boil. Boil for the time listed on the box. Drain.
- Empty the tuna, including the olive oil it was packed in, into a large bowl. Add the parsley leaves. Dump in the noodles and toss. Add olive oil to your liking, to keep it easy to toss, but not swimming in it.
- Sprinkle over the cheese, black pepper, and salt to taste, and toss gently a few more times.
Notes
Can be made with other pasta types. If it seems to oily, don’t add the additional olive oil.
Find it online: https://extraschmaltz.com/farfalle-al-tonno-bow-ties-with-tuna/