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Preparation time
10 minutes
Total time:
25 minutes
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Ingredients
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450 g (1 lb.) spaghetti (reserve 3/4 cup cooking liquid)
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60 mL (1/4 cup) olive oil
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1 broccoli, cut into florets
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1 clove garlic, minced
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1 shallot, finely chopped
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375 mL (1 1/2 cups) 35% cream
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2 (120 g) cans of tuna in oil
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180 mL (3/4 cup) Parmesan, grated
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60 mL (1/4 cup) almonds, toasted
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4 quarters lemon
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Directions
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Preheat the oven to 300 °C (550 °F).
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Cook the pasta according to the package instructions. Reserve ¾ cup of cooking liquid Strain.
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Place the broccoli on a baking sheet. Add half the olive oil, season with salt and pepper, and combine. Broil 5–8 minutes. Set aside.
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Heat the remaining olive oil in a large non-stick pan. Sauté the garlic and oil for 1 minute, or until slightly golden.
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Add the cream and slowly bring to a boil. Add seasonings, then allow the mixture to reduce by a third.
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Add the pasta, cooking liquid, and oil from the tuna, then combine. Cook for 1–2 minutes, or until the texture is smooth and creamy.
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Add ½ cup of cheese, cooked broccoli, and tuna. Combine.
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Garnish with the toasted almonds, lemon, and remaining Parmesan. Serve immediately.
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