Trofie with Tuna and Beans sauce

• 400g fresh trofie pasta

• 200g tuna in oil

• 150g red beans in a can

• 1 onion

• thyme, marjoram

• extra-virgin olive oil

• coarse and fine salt

Boil the water and salt at boiling time, peel and slice the onion in thin slices and let simmer in a pan with a ribbon of oil for 2-3 minutes over low heat, stir frequently.

Add the tuna properly drained and broken into pieces with a fork. Then add the beans, also thoroughly drained, toss in a colander and rinse under running water.

Chop the thyme and marjoram leaves. Cook the trofie and drain when “al dente”. Sauté in a pan with the tuna and bean sauce for two minutes. Dust with chopped fresh herbs and serve.


You can add wither fresh or dried herbs; in case you choose the latter, soften them by adding them to the sauce while it is cooking.


No comment yet.

Leave a Reply