Whole Grain Rollswhole-grain spaghetti with tuna Wide Egg Noodles with Krakauer

whole-grain spaghetti with tuna

150 g / 5 oz

1 tbsp
1 can
125 ml / 0.5 cup
2 cans

2 tbsp
40 g / 1.4 oz
whole-grain spaghetti
garlic cloves
olive oil
canned tuna 'natural'
red wine
tomato paste
Freshly ground pepper
Herbs of the Provence
Grana Padano

Serves 2 - 646 cal per serving
Prep-time: 20 min. - Total-time: 20 min.

--> Spaghetti Bolognese
For whole-grain spaghetti with tuna a dry red wine is the most delicous for the tomato sauce. Put the whole-grain spaghetti into the salted, boiling water and cook until al dente ( about 7 minutes). In the meantime you dice half an onion and a peeled clove of garlic. Heat olive oil in a nonstick frying pan. Lightly stew onion and garlic. Drain the can of tuna very well, add to the pan and fry lightly. Deglaze with red wine and add tomato paste. Fill each can of the tomato paste with water and extend the tomato sauce with it. Lightly thicken the tomato sauce by boiling until it reaches the texture as seen on the picture above. Season well with pepper, salt and herbs de Provence. To bring it down to a round figure, add some cream. Serve on deep plates and sprinkle some freshly grated Grana Padano or Parmesan at will.

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