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Baked Pasta With Tuna
Monastic Dishes
Description
Pasta is more than just a simple dietary habit in the region. Through its many versions and types, we can say that it is an accompaniment to most recipes, surpassing the classic companionship of potatoes.
In the monastic community of Meteora, pasta occupies a prominent place in the diet. Enriched with tuna, it is the modern alternative to meat. And it can certainly win…
Description
Pasta is more than just a simple dietary habit in the region. Through its many versions and types, we can say that it is an accompaniment to most recipes, surpassing the classic companionship of potatoes.
In the monastic community of Meteora, pasta occupies a prominent place in the diet. Enriched with tuna, it is the modern alternative to meat. And it can certainly win…
Ingredients
500 g short pasta
50 g butter
3 eggs
50 g hard cheese
salt
pepper
For the sauce:
1 tuna (canned)
2 tablespoons butter
1 onion (chopped)
4 tomatoes (chopped or pureed)
2 cloves garlic (chopped)
100 g olive oil
Execution Instructions
Prepare the sauce by sautéing the onion and garlic in a saucepan with olive oil.
Add the tomato and let it come to a good boil.
Then, add the tuna, salt and pepper, boil for a little longer and remove from heat.
In another pot, boil the spaghetti. Drain and rinse with cold water.
Beat the meringue whites, add the yolks, 50 g butter and the cheese.
Butter a baking sheet and add the spaghetti first, then the sauce and top with the eggs and cheese.
Bake in the oven at 180°C for 10 minutes until golden brown.
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