Conchiglie pasta puttanesca with tomato, anchovies and tuna

Ingredients for Conchiglie pasta puttanesca with tomato, anchovies and tuna

Instructions for Conchiglie pasta puttanesca with tomato, anchovies and tuna

To prepare the Conchiglie pasta puttanesca with tomato, anchovies and tuna recipe, please follow these instructions:

The pasta is cooked al dente in plenty of water with added salt. When it is finished, rinse the cooked carefully in cold water.

Using fresh tuna steamed it gently in white wine with a hint of salt, to the layers separated from each other. Tuna and anchovies blended with tomato puree, olive oil and garlic. Mayonnaise and sour cream is added. Season with salt and a little cayenne pepper.

The tomatoes cut into cubes on ½ cm., the stones taken out of the black olives and rødløgene chop. All ingredients, except a few olives and a few leaves of Sage, which is saved for garnish, turned over in tunblandingen.

Instead of blending, you can handpick the tuna or run it through parsley stutters.

Serving: If the course is served alone, it's a good idea to serve it on fresh spinach leaves or on the beautiful green lettuce leaves. Green Salad with very little oil-vinegar dressing is well suited for.