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Caserecce with tuna, red onion and rosemary
PREP TIME: 15 minutes
Stampa PRINT
Immagine di presentazione della ricetta

Rio Mare product: Tuna in olive oil

Courses: First

Difficulty: Difficoltà

Season: Spring-summer

Ingredients for four people:

350 grams penne or other kinds of short pasta - 160 grams Rio Mare Tuna in olive oil - 2 red onions - 2 small rosemary branches - 30 grams extra virgin olive oil - 1 dl white wine - Salt - Freshly ground pepper

A single portion of the recipe contains:

CALORIES kcal 504
Protein g 22,3
LipidS g 14,8
GlucidES g 74,7
CalciUM mg 42
PHOSPHEROUS mg 157
IRON mg 1,8
Zinc mg 1,4
Vitamin B1 mg 0,13
Vitamin  B2 mg 0,12
Vitamin PP mg 1,9
Vitamin  C mg 3
Vitamin A mcg 4,9
Vitamin D mcg 0,00
Vitamin E mg 1,74
* Recommended levels of nutrient intake.
 
Prep:
Fill a large stockpot with water. Add salt and bring to a rolling boil. Add pasta and cook.
Cut onions in thick slices, sauté in a skillet with oil. Add wine and cook until it has evaporated. Add minced rosemary and a pinch of salt. Cook on low heat, stirring until onions are soft. Remove from heat and add drained tuna.
Drain pasta and add to mixture. Top off with freshly ground pepper and enjoy.

Another idea
Top off the pasta with shredded parmesan cheese.