Pasta al forno with tuna
Pasta al forno with tuna
Monastic Dishes
DESCRIPTION
Pasta is something more than a simple dietary habit in the area. Through various types and variations, it is an indispensable side dish for most local recipes, surpassing even the usual inclusion of potatoes.
Pasta holds an exceptional place in the diet of the monastic community of Meteora. The addition of tuna is a modern alternative to the classic meat combination. And it can definitely be the winning one…
INGREDIENTS
500g ditalini pasta
50g butter
3 eggs
50g any hard cheese
Salt
Pepper
For the sauce:
1 can of tuna
2 tablespoons of butter
1 onion (chopped)
4 tomatoes (chopped or crushed)
2 cloves of garlic (chopped)
Olive oil
METHOD
Prepare the sauce first. Sauté the onion and the garlic in a pot with olive oil. Add the tomatoes and let them shimmer.
Then, add the tuna, salt and pepper at will, let them boil for a while and remove from the fire. In another pot boil the pasta. Strain and wash in cold water.
Beat the egg whites into a meringue and then add the yolks, the 50gr of butter and the cheese.
Butter a cooking tray and add the pasta first, then the sauce and finally the eggs with the cheese on top.
Roast in the oven at 180 °C for 10 minutes until they brown.
