Rigatoni with tuna sauce
Instructions
Drain tuna well and pour it into the blender. Add the egg yolk, lemon juice, anchovy and capers well washed.
Run the Blender at medium speed and add the oil to "thread"; the mixture will begin to acquire a creamy consistency and slightly frothy. If the sauce is too thick or too strong you can dilute it with a bit of low-fat broth.
Cook the pasta in boiling salted water; drain well and dress with the sauce tuna.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 1 box of tuna in brine
- 320 g pasta like rigatoni
- 2 tablespoons salted capers
- 1 anchovy in oil
- 1 raw egg yolk
- lemon juice (half)
- 6 tablespoons olive oil
- a bit of broth
- Salt