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PAŠTA S TUNOM I KOKTEL RAJČICAMA

Sastojci:

300 g koktel rajčica

2 češnja češnjaka

250 g konzervirane tune u komadićima, ocijeđene

½ dl maslinovog ulja

400 g špageta

sol

papar s limunom (recept  potražite na Ciao Karmela)

1/2 šalice krupno ribanog parmezana + 2 žlice za serviranje

Priprema:

Špagete skuhajte u slanoj vodi da budu „al dente“.

Rajčice operite i perežite na pola. Češnjak sitno nasjeckajte.

U dubljoj tavi zagrijte 2 žl ulja pa na njemu lagano propirjajte češnjak i rajčicu. Posolite.

Dodajte tunu, a nakon 1 minutu i kuhanu tjesteninu. Začinite paprom s limunom i pospite krupno ribanim sirom.

Protresite tavu da se svi okusi prožmu. Maknite s vatre.

Prije serviranja lagano poškropite maslinovim uljem i ukrasite s malo svježe ribanog parmezana.

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TUNA AND CHERRY TOMATO PASTA

Ingredients:

300 g cherry tomatoes
2 cloves garlic
250 g canned tuna, chopped, drained
½ dl olive oil
400 g spaghetti
salt
lemon pepper (search Ciao Karmela for recipe)
parmesan cheese

Method:

Cook the spaghetti in salted water until al dente.
Wash and halve the tomatoes. Finely chop the garlic.
Heat 2 tbsp oil in a deep pan. Simmer the garlic and tomatoes briefly. Season with salt.
Add the tuna, stir for 1 minute, and then add the boiled pasta. Season with lemon pepper and sprinkle with coarsely grated cheese.
Shake the pan to combine the flavours. Remove from heat.
Prior to serving, sprinkle lightly with olive oil and decorate with parmesan shavings.

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