Preparation
Cook pasta in salted water according to the package instructions. Before draining the pasta, set aside a ladleful of pasta water—it will be needed for the sauce.
Melt butter in a pan, add garlic and diced tomatoes, and cook and stir for 2–3 minutes until softened.
Add the cooked pasta to the pan, then pour in a little of the reserved pasta water. Mix and cook for 1 minute. Then add tuna (drained beforehand) and stir.
Divide the pasta into deep bowls. Top each serving with a spoonful of ricotta.
Garnish with chopped herbs and lemon zest, if desired. Serve hot.
Ingredients
220 g
Ricotta Balance
160 g
paste (any)
120 g
canned tuna (in its own juice or in oil)
2
tomatoes
1 bunch
of fresh herbs (parsley, basil)
1 clove
garlic
if desired
lemon zest
for frying
butter
to cook pasta
salt
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