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Paste cu ton / Pasta with tuna

De cand am inceput nebunia blogului de mancare, am avut placerea sa fiu intrebata de oameni din jurul meu ce trucuri folosesc la anumite feluri de mancare pe care le gatesc. De multe ori s-a intamplat sa nici nu fi auzit de un anume fel si totusi, cu amabilitate sa dau un sfat care a fost bine primit. Cam asa se intampla si cu aceasta reteta. O stiu de mai bine de 5 ani de zile, de la sotul unei prietene care a stat o vreme in sudul Italiei. Reteta a fost modificata si de el, si logic si de mine, asa ca pt cunoscatori, o sa sune ciudat felul in care eu prepar sosul de ton pt paste. Cu toate acestea va impartasesc reteta mea, apreciata de cunoscuti, si la cererea unui coleg de-al sotului, caruia sper sa ii fi placut si mostra de azi dimineata.
Asadar avem nevoie de:

  • O punga de paste, fusili
  • 2 cepe
  •   2 onserve mici, de 200gr, de ton in ulei
  • Sos de rosii
  • Sare, piper si ce alte condimente credeti ca sunt potrivite

pt1

Se pun pastele la fiert intr-un vas unde clocoteste deja apa putin sarata. Separat se scurge uleiul din conserve si in el se caleste ceapa. Apoi se adauga si tonul si sosul tomat si se lasa pe foc cam 3 minute, pana se omogenizeaza bine custul si se imprietenesc cu toate.

pt2

Dupa ce s-au fiert pastele se pun sub jet de apa rece sa se raceasca si se amesteca cu sosul de ton. Eu le amestec intr-un stil mai taranesc, putin mai necioplit ar spune prietenii nostri italieni, insa asa imi place. Pt prezentare eu am folosit putin rozmarin, insa puteti sa treceti peste aceasta etapa.

pt3
Se servesc caldute sau reci. Pofta mare!

English version:

Since I started the blog craze of cooking and baking all sorts of dishes, I had the pleasure of being asked by people around me what tricks I use in some dishes i cook. Often happened that I have not even heard of dishes of that sort, yet kindly I gave advices that were always well received. Something like this happens with this recipe. I’ve known it  for more than 5 years, the husband of a friend who spent some time in southern Italy cooked it for us and I liked it. The recipe was modified by him, and logical by me as well, so for the connoisseurs, it will sound strange the way I cook tuna sauce for pasta. However the recipe I will share for is acclaimed by some people I know, and also at the request of a colleague of my husband, who I hope he loved the sample I sent for him this morning.
So we need:
A bag of pasta, fusili
2 onions
2 small cans of 200g of tuna in oil
Tomato sauce
Salt, pepper and other spices you think are appropriate

Boil the pasta in a bowl where the salty water is boiling. Separately drain the oil from the cans of tuna and fry for 2 minutes the onions. Then add the  tomato sauce and tuna and cook about 3 minutes until they are well blended and become good friends with each other.
Once cooked the pasta put it under cold water jet  to cool and mix it with the tuna sauce. I mix them in a more rustic, slightly rough way that my Italian friends would not recognize, but I love it this way. For presentation I also used some rosemary, but you can skip this step.
Serve warm or cold.

Enjoy!

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