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But it should last a week or two stored in a tightly covered container on the counter and for a few months stored in the refrigerator
Effect : Clean and understated
Watch the Video Below on How to Make this One-Pan Creamy Tuna Pasta One-Pan Creamy Tuna Pasta Ingredients 2 tbsp extra virgin olive oil 30 ml 2 shallots 4 cloves garlic 1/2 tsp sweet smoked Spanish paprika 1.15 grams 14.5 oz can diced tomatoes 400 grams 2 cups vegetable broth 475 ml 2 cups uncooked penne pasta 200 grams 2 cans tuna in olive oil 3.25 oz / 90 grams each 1/2 cup Greek yogurt 125 grams 2 tbsp finely chopped parsley 8 grams pinch sea salt dash black pepper Instructions Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes and the shallots & garlic are lightly sauteed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 14.5 oz can of diced tomatoes and season with sea salt & black pepper, mix together and raise to a high heat After simmering the tomatoes for about 3 minutes, add in 2 cups vegetable broth, mix together and bring to a boil, then add in 2 cups uncooked penne pasta, mix together and cook for about 9 minutes, then place a lid on the pan and lower to a low-medium heat, after 3 to 4 minutes and the majority of the broth has been absorbed by the pasta, turn off the heat and remove the lid Meanwhile, drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, mix the tuna around to remove any excess oil After leaving the pasta to slightly cool off, add in the drained tuna, 1/2 cup Greek yogurt at room temperature, 2 tbsp finely chopped parsley and season with black pepper, mix together until well mixed Top off with finely chopped parsley and serve at once, enjoy
