Pappardelle with tuna ragu

title="Pappardelle with tuna ragu"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Pappardelle-with-tuna-ragu.jpg" srcset="https://img.taste.com.au/77WDQ4U3/w720-h480-cfill-q80/taste/2016/11/pappardelle-with-tuna-ragu-30857-1.jpeg 720w, https://img.taste.com.au/O5zEyuul/w643-h428-cfill-q90/taste/2016/11/pappardelle-with-tuna-ragu-30857-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Pappardelle with tuna ragu"
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(4) Rate it

• 0:25 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

Featured in
Winter recipes, Pasta recipes

Ingredients

• 1 tablespoon extra virgin olive oil


• 20g unsalted butter


• 1 red onion, finely chopped


• 1 carrot, cut into 1cm cubes


• 2 celery stalks, cut into 1cm cubes


• 2 garlic cloves, crushed


• 1 tablespoon chopped fresh rosemary


• 1 bay leaf


• 1 tablespoon tomato paste


• 6 anchovy fillets, drained


• 800g canned chopped tomatoes


• 2 x 185g cans tuna in oil, drained


• 2 cups (240g) frozen peas


• 400g pappardelle or other long pasta


• 1/4 cup chopped flat-leaf parsley leaves

Method

• 
  
  
  Step 1
  
  
  
  
  Heat the olive oil and butter in a large frypan over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened. Add the carrot, celery, garlic, rosemary and bay leaf, then cook for a further 2-3 minutes.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add the tomato paste, anchovies and tomatoes. Reduce the heat to low and simmer for 20 minutes. Stir in the drained tuna, breaking it up into chunks, and peas and cook for a further 5 minutes or until peas are tender.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, cook the pappardelle in a saucepan of boiling salted water according to packet instructions. Drain.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Season the tuna ragu with sea salt and freshly ground black pepper and stir in the chopped parsley. Serve the ragu on the pappardelle.
  
  
  

• High fibre


• Low carb


• Lower gi

Nutrition

• 2173 kj

  Energy




• 21g

  Fat Total




• 6g

  Saturated Fat




• 11g

  Fibre




• 30g

  Protein




• 44mg

  Cholesterol




• 1002.97mg

  Sodium




• 12g

  Carbs (sugar)




• 49g

  Carbs (total)

All nutrition values are per serve

• Author: Valli Little


• Image credit: Brett Stevens


• Publication: Taste.com.au

Source: taste.com.au