Paste to me is one of the most delicious and favorite meals, so I never stopped looking for new ideas of its preparation. This option is very economical, simple and fast, but also very — very tasty. The sauce turns fragrant wine with pleasant acidity that gives the dish flavor and piquancy.
The fine paste — 400 g
Garlic — 1 clove
onion — 1
Canned tuna — 200g
Dijon mustard — 2 teaspoons
Dry white wine — 60 ml
salt, pepper, grated cheese and basil — to taste
1. onion, basil and garlic finely chopped. We grind the meat tuna, liquid reserve. In salted water boil the pasta until al dente state (on the cut should be visible very thin point of light barely noticeable, but the paste as a whole should be soft and well-chewed). In a frying pan warm up 1 tablespoons of olive oil, fry the onions until golden brown. Add the garlic and mustard, simmer for half a minute. Add the wine and simmer until the mixture is reduced by half. The sauce add the tuna, 3 — 4 tablespoons of juice left on tuna, salt and pepper, add the basil and remove from heat. Paste throws in a colander, add to the sauce, stir and serve. When serving sprinkle the pasta with grated cheese.