This pasta, made with tuna and ginger is fresh and tasty, but at the same time thick and comforting. Try this recipe with our garlic and parsley spaghettoni.
Preparing this past is very simple. Cook the pasta in a large pot of salted boiling water. In the meanwhile, heat up the sauce in a pan on a very low flame. Drain the pasta once it is ‘al dente’ and keep some pasta water aside. Sauté the pasta with the sauce and add a few ladles of pasta water, mix. Serve with some grated lemon rind and some extra virgin olive oil.
Your ‘Pasta fresca’ with ‘Tonno e Zenzero’ sauce is ready