Pappardelle with tuna ragu

Detailed step-by-step description of how to cook the dish "Pappardelle with tuna ragu". Try it by all means

Recipe «Pappardelle with tuna ragu» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp 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 tbsp chopped fresh rosemary, 1 bay leaf , 1 tbsp tomato paste, 6 anchovy fillets, drained, 800g canned chopped tomatoes, 2 x 185g cans tuna in oil, drained, 2 cups frozen peas, 400g pappardelle or other long pasta, 1/4 cup chopped flat-leaf parsley leaves.

Ingredients:

• 1 tbsp 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 tbsp chopped fresh rosemary 
• 1 bay leaf 
• 1 tbsp tomato paste 
• 6 anchovy fillets, drained 
• 800g canned chopped tomatoes 
• 2 x 185g cans tuna in oil, drained 
• 2 cups frozen peas 
• 400g pappardelle or other long pasta 
• 1/4 cup chopped flat-leaf parsley leaves 

Instructions

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