Fettuccine with Wild Tuna and Sauce Aurore

Fettuccine with Wild Tuna and Sauce Aurore

Prep: 10 minutes
Cook: 15 minutes 
Makes: 4 Servings

20 g of Extra Virgin Olive Oil 
20 g of Wheat Flour 
30 g of chopped onions 
5 g of chopped garlic 
1 cup (250 ml) of Milk or light cream, warmed
100 g of Tomato Paste 
1 Pinch of Salt 
200 g Fiesta Fettuccine, dry
2 jars of Tonnino Tuna
1 tablespoon of dry Oregano 
½ cup of Basil leaves 
50 g of Parmesan 

Place the Fettuccine in a large pot of boiling and salted water. Cook them until they are tender or "al dente", for over 10 minutes. Drain, set aside stir in a small amount of olive oil so they don't stick. Pour olive oil into a saucepan over medium heat. Add onions, garlic and flour. Cook for 2 minutes. Add hot milk or heavy cream, stirring with wire whisk until smooth. Add tomato paste. Cook for 3 minutes. Gently fold in the tuna with the Sauce Aurore and serve immediately onto Fettuccine. Garnish with basil leaves, dry oregano and Parmesan cheese. 


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