I found this recipe in the
Albert Heijn Allerhande magazine a couple of months ago. Although it is essentially marketing the supermarket, they have quite a few good recipes in there which I think are well worth trying.
This recipe for a pasta with tuna, lemon and ricotta cheese was very easy and quite tasty.
But.
Don't you just hate it when there is a but?
Well, for me there was definitely a 'but'.
My finished dish did not quite look like their photo of the finished dish.
I don't know... might be that I am not a food stylist and probably did not try very hard to make it look pretty. Might be that they tried too hard to make it look pretty.
Either way, I liked it and will most definitely make it again.
Here is a
link to the original recipe.
Here is a copy, translated into English:
Ingredients
300 g farfalle (pasta)
1 lemon, wiped clean
2 cans tuna pieces in sunflower oil (a 185 g)
2 courgettes, peeled into thin ribbons
2 cloves garlic, crushed
1 tub ricotta (250 g)
some flat leaf parsley, finely chopped
Method:
1. Cook the pasta according to the package directions until al dente. Grate the lemon peel and squeeze out the juice. Drain the tuna into a bowl and save about 3 tablespoons of the oil.
2. Heat the tuna oil in a pan and add the garlic. Cook for about 1 minute. Now add the courgette and cook for 3 minutes more. Add the lemon rind, juice, tuna, ricotta and season with salt and pepper. Turn down the heat. Let it simmer away for about 5 minutes.
3. Add the pasta to the sauce, add the parsley and serve immediately.
Credit and thanks to Maybemej Photography for the
frame template and all the other cool freebies she makes.
