Pasta with Tonnato Sauce Time: 20 minutes
1 1/2 cups of bite-size pasta - farfalle, fusilli, shells, penne
Tonnato Sauce
1 6 oz (180gr) can tuna
1/3 cup mayonnaise
2 anchovy fillets (or the equivalent in anchovy paste), drained and rinsed, optional
1 1/2 tbs lemon juice
1/4 tsp dry mustard
1 tbs capers, drained
1 - 3 tbs liquid/oil from tuna, if needed, for thinning
Cook pasta according to package instructions. While pasta cooks: Open tuna and drain into a small bowl, reserving liquid. Put all ingredients for sauce (except reserved liquid) into blender and purée until smooth. If you would like a thinner sauce add a bit of the reserved tuna liquid and purée again. When pasta is done, drain, rinse with cool water, drain again and put into a large serving bowl. Toss with Tonnato Sauce. Serve.
Note: If you don't use all of the Tonnato Sauce (matter of taste) use the rest as a dip for vegetables.
Cooking for Two? Or more?
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