Tuna and White Bean Pasta with Gremolata

cook 20 mins
  • 75 ml (3 fl oz) single cream
  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • 225 g (7 1/2 oz) can tuna in oil, drained
  • 325 g (11 oz) ferretto pasta
  • salt and pepper
  • 1 garlic clove
  • grated rind of 1 lemon
  • handful of flat-leaf parsley, chopped
  • Place the cream and beans in a saucepan and cook for 15 minutes or until the beans are very soft, adding a little water if needed. Stir the tuna into the sauce.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • To make the gremolata, place the garlic, lemon rind and parsley on a board and chop until fine but not mushy.
  • Drain the pasta, reserving a little of the cooking water. Mix together the pasta and tuna sauce, adding a little cooking water to loosen if needed.
  • Spoon into serving bowls and serve scattered with the gremolata.
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