Tufoli with tuna and lemon sauce

  • Difficulty


  • 300 g0SX0029
  • 1 clove garlic
  • ½ tsp grated lemon zest
  • 1 small bunch basil
  • 1 small bunch Italian parsley
  • 3 tbsp dry white wine
  • salt and pepper
Tufoli n° 29


Peel and chop the garlic; rinse and chop the basil and the parsley, drain the tuna and crumble it. Pour some oil in a pan, add the garlic, the grated lemon zest, the basil and a part of the parsley then simmer over a gentle heat for 4-5 minutes, stirring.Add the wine and let it evaporate: season with salt and pepper, mix the tuna and warm the sauce. In the meanwhile cook the pasta in a large pan with plenty of boiling salted water. Sprinkle it with the parsley and serve warm.