Traditional recipes

Pasta with tuna and shells

Pasta with tuna and shells

Put the pasta to boil in water in which I added salt and olive oil.

In a pan, heat the olive oil and cook the finely chopped garlic. Add the tuna and shellfish when the garlic turns golden.

After another 5-6 minutes add the tomato paste and diced tomatoes and 2 small cups of water. Season and let the sauce drop. When it is ready, add the cooked pasta and leave it on the fire for 2-3 minutes to blend the flavors.
The pasta is served hot and can be grated on top of Parmesan.


Pasta - 70 recipes

A selection of recipes with meaty or vegetarian-fasting pasta, light but also more difficult

Pasta it is boiled over high heat, in the open vessel, with a place far above it, so that it has a place to rise, and with more water. When you boil pasta, put a piece of butter in the water so that no more foam will form.


Pasta with shells and garlic

Easter with shells and garlic, simple, quick and tasty recipe, only good for a meal with family or friends.

Ingredients for the pasta recipe with shells

  • - 1 kg of shells
  • - 100 ml of olive oil
  • -5 cloves of garlic
  • -250 ml broth
  • -300 g spaghetti
  • -salt, pepper to taste
  • Optional parsley or basil leaves

How do we prepare the pasta recipe with shells?

I put the shells in a pot of cold water for about 20 minutes to clean the sand.

I put salt water in a pot to boil the pasta.

Wash the shells very well with a new dish sponge and break their whiskers. If you find shells that are open, you need to throw them away.

Heat the olive oil and add the cleaned and cut garlic. We also add the shells, now the situation will be reversed.

The shells must open from the heat, if the shells remain with the shells closed, we take them out of the pan and throw them away.

Add the broth over the shells and cook until the shells are completely open. They are usually ready in a few minutes.

Strain the pasta, it usually boils in 8 minutes. Follow the instructions on the package to make sure it is cooked properly.

Add the pasta over the shells, mix them, add salt and pepper and, if you want, you can add parsley leaves or finely chopped basil.

The recipe and photos belong to Alexandra Chitas and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Alexandra Chitas can be found here.

The average grade given by the jury for this recipe is 8.


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Pasta with tuna and parmesan

Pasta with tuna and parmesan - Simpler than that? It's not possible.

A delight that was to the liking of the whole family!

You don't need too many ingredients, but the ones you put, you have to put good ones, okay?

Ingredients Pasta with tuna and parmesan - For 4 servings

360 g pasta Tagliatelle Barilla

tuna in oil or in its own juice - I put a large can and a small one

4 good tablespoons of sour cream with 30% fat

Preparation Pasta with tuna and parmesan

Add a good teaspoon of salt.

When it boils, put the pasta.

Turn the heat to low and cook the pasta according to the instructions on the box. We don't like "al dente" pasta, I always leave it a few minutes longer. If it says 6 minutes on the box, I leave 10.

In a wok or deep frying pan put the olive oil and chopped garlic into large pieces.

Let it heat to draw its garlic flavor oil. After it browns slightly, remove the garlic and discard.

Add to the oil the juice of half a lemon, 100 ml of the juice in which the pasta is boiling, the tuna pieces and the chopped parsley.

Bring to a boil, adjust the taste of salt. Drain the pasta and add them to the bowl, add the sour cream and Parmesan cheese and mix well, stirring gently. Let it cook for another 2-3 minutes, absorb the pasta sauce, then turn off the heat and serve hot.

Comments via Facebook

I tried your recipe last night - of course, with the inevitable changes: instead of tagliatelle I used spaghetti No.5 from Barilla, tuna - I had a box of 650g net mass, from Lidl, garlic became a master (chopped small slices ) and I did not withdraw it, the juice of a whole lemon, a bunch of parsley and a box of 200ml of cooking cream of 30% fat, Parmesan - I put "out of sight", but it turned out to be perfectly sufficient". The outcome? TOTAL SUCCESS !! And because there was enough food, the evidence remained. What do you think happened on the second day? Both my children (15 and 9) asked how they woke up, tuna pasta. :)))))) I just convinced them to leave the pasta for lunch, and my son (9 years old) informed me that "it is scientifically proven that mothers make the best pasta with tuna" !! :))))
Therefore, thank you very much for the recipe!
Good luck in what you do!

Hello, Bianca!
Alas, I liked your comment! You are mortal! :))) It's as if I see myself, with mine! :)))
I am glad from the bottom of my heart that I inspired you beautifully and tasty and it's nice that you bring your contribution, because no recipe is "nailed"
Thank you once again for the wish, for the comment and for "the positive vibe" you sent me!
ps. I'm not the same with English :)))) but that crossed my mind when I thought about how to express what you sent me.
I hug you dearly!


1. Put water in a large pot, enough for the pasta to boil, about 2 liters of water. Very importantly, add about 2 teaspoons of salt to the water, so the pasta will be more flavorful. Leave the pasta according to the time indicated on the box, but taste it from time to time so that it remains al dente. Be very careful, put them in water only when it started to boil.

2. Garlic plays an essential role in the flavor of this recipe, so for the sauce, melt the butter and olive oil in a pan, over which we add the finely chopped garlic, and fry it over low-medium heat until all the flavor comes out of it and perfume. the combination of butter and oil.

3. Add the tomato juice and spices (salt, pepper, basil, chilli), and leave it for a few minutes until it becomes a tasty sauce, neither too thin nor too thick.

4. Add the canned tuna after draining the oil, and leave the sauce on the fire for about 2 minutes.

5. From the pasta we keep about a cup of water, from which we can add to the sauce if we notice that it is too thick (I only used half). Put the pasta in the sauce, simmer for about 2-3 minutes, until all the flavors of the sauce combine and become delicious pasta. Good appetite!