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Instructions and Tips for Cooking Pasta

Cooking pasta is made easy with our clever tips for cooking pasta and spaghetti. A guide to cooking pasta and important things to watch out for when cooking pasta.

Noodles can be prepared very quickly and in many different ways for a wide variety of meals. Here we have put together the best tips that will guarantee that the noodles will turn out well. Not too soft and not too hard – they should be al dente!

Cooking pasta made easy – in three steps

With just a few simple steps, you can achieve the result of a perfectly cooked pasta. If you follow these instructions, nothing can go wrong even when preparing pasta for the very first time. The three steps make cooking pasta easy.

Step 1: Water and Salt

When cooking noodles, you should always choose a sufficiently large pot in which 1 liter of water is heated for every 100g of noodles (125-150g of dry noodles correspond to approximately one portion at a meal). As soon as the pasta water is boiling, add a teaspoon of salt per liter of water. After a few seconds, the noodles can be added. Be careful not to burn yourself.

With long noodles, such as spaghetti, it usually takes a moment before they are soft enough to be pushed completely into the water. However, it is not necessary to break through these – on the whole, they are easier to eat.

Step 2: Stir and avoid overcooking

Constant stirring to prevent the pasta from sticking or sticking to the bottom of the pot is very important. No oil needs to be added to the cooking water. The pasta water should be constantly simmering with the heat turned down. To prevent the water and foam from boiling over, you can simply leave a wooden spoon in the saucepan. If the water boils over, add some cold water.

Step 3: Drain at the right moment

With the help of a timer that is set to the specified minimum cooking time (see package), you are guaranteed not to miss the moment when you should try the pasta. Incidentally, homemade noodles take much less time than dried noodles. In this case, it is best to stick to the recipe – often just a few minutes are enough to get the right cooking point.

Whether al dente or soft – this is the moment when you have to decide whether the noodles can be carefully drained in a colander – which is ideally already in the sink. There is no need to quench the noodles, which only makes the noodles cold faster, and it also rinses off the starch in the noodles so that the sauce can no longer stick to them. Oil also prevents the sauce from sticking to the pasta. So it’s most recommended to add the noodles straight to the hot sauce, untreated.

Don’t throw away the pasta water, use it in a variety of ways

Pasta water is a true all-rounder. It’s a shame if the water ends up in the sink after draining the pasta. More than ten kilos of pasta were consumed per capita in Germany in 2020, according to the Statista survey portal. The corona pandemic has accelerated the purchase of goods. And the pasta water used can be reused in many areas because the boiled pasta water contains a lot of starch and minerals.

  • Mixing sauces and pesto becomes creamier with pasta water. Since the pasta releases starch into the water, the liquid is suitable for thickening sauces. As long as the water is still hot, it should be processed further.
  • Adding pasta water to soups and stews. This means that vegetable broth or clear water is often no longer necessary. The starch in the water makes the soup thicker and richer. The water also acts as an aromatic ingredient in other meals.
  • Use for pizza and bread dough. Both doughs need water with salt. This is already contained in the pasta water and gives the pastry a special touch. In addition, note a simple guide to making roux yourself.
  • Use pasta water to soak beans, lentils, and peas. To do this, soak these products overnight. Then the pasta water creates a special taste.
  • Food steaming with the water. So then simply hold the vegetables over the steaming water with a sieve. You can also learn more about healthy steaming of food.
  • Water plants with cold pasta water. If you do not want to use pasta water for further cooking, you should let your plants benefit from it. They are happy about the minerals in the water.

Pasta prepared faster

If you need something quick, you can also use fresh pasta from the refrigerated section. You usually only need a few minutes for such noodles to have them ready to serve. Often even heating in the sauce is sufficient.

Alternatively, very thin spaghetti is recommended, which is also cooked in a very short time. These also have the advantage that – in contrast to fresh pasta – they usually do without eggs. This makes them suitable for both egg allergy sufferers and vegans.

Cook pasta differently

TV chef Stefan Marquard shows on YouTube how pasta can be cooked in a somewhat more unconventional way. He promises: that his method does not require any water to be drained off at the end of the cooking process. So don’t mess up the sieve, don’t scald your fingers on the hot steam… Sounds child’s play, give it a try!

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Cooking Tips

Freeze Pasta: This is How They Stay Delicious

Freezing pasta is a good solution if you misjudged your cooking. Here you can find out what you should keep in mind so that they still taste good after defrosting.

If you ever have pasta left over after cooking and eating, you don’t have to throw them away. They don’t last long in the fridge either. All the better that you can also simply freeze pasta.

Freezing pasta: This is how you prepare the pasta

Before you freeze pasta, there are a few things you should do to prepare.

Let the leftover pasta cool completely.
Pour into a container suitable for freezing. In order to protect the environment, you should not use single-use plastic utensils. You can easily freeze pasta without plastic using mason jars or stainless steel cans.
A cotton bag is best for freezing noodles: Fill it up and lay it flat in the freezer – this is how you get a noodle sheet. From this you can easily break out the required portions later.
Tip: To prevent the noodles from freezing into a large, indivisible lump, you can toss them in a little oil beforehand. Wet them well and then pour them into the jar.

Freeze and thaw pasta

Then store your pasta in your freezer or freezer.

By the way: If you are still looking for an energy-efficient appliance, take a look at our best list of freezers.

You then have a number of options for defrosting the frozen pasta:

Moisten the noodles with a little water and briefly heat them in the microwave.
Put the frozen noodles in lukewarm water and slowly thaw them.
To keep them tasting freshly cooked, simply place the frozen noodles in a pot of boiling water for 2-3 minutes.
Tip: You can also freeze leftover sauce in a separate container.

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Food

Resistant Starch: Pasta, Potatoes and Rice are Good for the Intestines

Resistant starch can benefit your gut health. In this article, we explain what’s behind it and how you can incorporate resistant starch into your diet.

Resistant starch is a type of dietary fiber. Resistant starch has a special structure that prevents the small intestine from absorbing it. It ends up undigested in our large intestine, where it is broken down by lactic acid bacteria. Resistant starch serves as food for the intestinal bacteria, which improves intestinal health and bowel movements.

In the following we will show you how resistant starch is created and works. We also introduce you to foods and recipe ideas that you can use to integrate resistant starch into your diet.

This is how resistant starch is created

Starch is particularly found in foods such as potatoes, rice, cereals and cereal products such as pasta or bread. Resistant starch is formed when these starchy foods are boiled or cooked and then allowed to cool. The chemical structure of the starch changes as a result of the cooling process, making it no longer digestible for us humans. Strength has become resistant strength. Even reheating the cooled food does not destroy the resistant starch.

Legumes, unripe bananas and oatmeal are particularly rich in resistant starch. In unripe bananas, the resistant starch is based on a specific arrangement of the starch molecules and is therefore not the result of a heating and cooling process.

How does resistant starch affect your body?

In the colon, beneficial gut bacteria ferment resistant starch. This not only promotes intestinal health, but also has other positive effects:

  • The breakdown products of the resistant starch by the intestinal bacteria can counteract inflammatory diseases such as arthritis.
  • They can have cancer-preventive properties within a balanced diet.
  • They are associated with blood sugar regulating properties.
  • They may also have a positive effect on blood lipid levels.

Recipes that contain resistant starch

With these recipes, you can incorporate resistant starch into your diet. It is important that the starchy ingredients can be completely cooled and converted. This takes between twelve and 24 hours.

Sweet Potato Salad: Recipe with fresh cauliflower and arugula
Bavarian potato salad with cucumber: a traditional recipe
Mediterranean pasta salad with tomatoes and rocket
Coconut Rice Pudding: An Easy Vegan Recipe
Bake spelled bread yourself: ingredients and recipe
Couscous salad: 3 quick recipes for the oriental classic
Banana bread recipe: The juicy cake in 3 variants
Overnights Oats: Recipes for a quick and healthy breakfast
Make hummus yourself: A simple recipe

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Italy

Is Italian cuisine mostly focused on pasta and pizza?

Introduction: The Perception of Italian Cuisine

Italian cuisine is known worldwide for its rich flavors and exquisite dishes. When people think of Italian food, they often associate it with pasta and pizza. While these foods are indeed an integral part of Italian cuisine, there is so much more to it than just these two dishes. In this article, we will explore the history, diversity, and complexity of Italian cuisine beyond the stereotypes.

A Brief History of Italian Cuisine

Italian cuisine has a long and rich history that dates back to ancient Rome. The Romans were known for their elaborate meals, which consisted of multiple courses, including meat, fish, vegetables, and fruits. Over time, Italian cuisine has evolved and adapted to various influences, including Arab, Greek, and Spanish.

In the Middle Ages, the concept of regional cuisine emerged, and Italy’s various regions became known for their unique dishes and cooking styles. Today, Italian cuisine is a mix of traditional and modern recipes, with each region having its own specialties and ingredients.

Beyond Pasta and Pizza: Regional Dishes

While pasta and pizza are undoubtedly some of the most popular Italian dishes, there is much more to discover. Each region of Italy has its own culinary traditions and specialties, from the rich sauces of Emilia-Romagna to the seafood of the Amalfi Coast. In the north, dishes like risotto, polenta, and hearty stews are prevalent. In the south, fresh seafood, pasta dishes, and simple tomato sauces dominate.

Some lesser-known regional dishes include Cacio e Pepe from Rome, a simple but delicious pasta dish made with Pecorino Romano cheese and black pepper. In Sicily, Arancini, fried rice balls stuffed with meat, cheese, and tomato sauce, are a popular street food.

The Importance of Fresh Ingredients in Italian Cuisine

One of the essential aspects of Italian cuisine is the use of fresh, high-quality ingredients. From sun-ripe tomatoes to freshly caught seafood, the quality of ingredients directly impacts the taste of the final dish. Italian cuisine is also known for its simplicity, with many traditional recipes consisting of just a few ingredients.

This emphasis on fresh and simple ingredients is also why Italian cuisine is so healthy. The Mediterranean diet, which includes a lot of plant-based foods, fish, and olive oil, has been linked to numerous health benefits, including a reduced risk of heart disease and stroke.

Italian Cuisine Abroad: Adaptation and Stereotyping

As Italian cuisine has become popular worldwide, it has also been adapted to local tastes. In the United States, for example, pizza and pasta dishes often have more cheese and heavier sauces than their Italian counterparts. In Japan, there is a popular dish called spaghetti Napolitan, which is spaghetti cooked with ketchup, and in Australia, an Italian-inspired dish called chicken parmigiana is a pub favorite.

Unfortunately, Italian cuisine has also been stereotyped and reduced to just pizza and pasta. While these dishes are undoubtedly delicious, they do not represent the full spectrum of Italian cuisine.

Conclusion: The Diversity of Italian Cuisine

Italian cuisine is much more than just pizza and pasta. With its rich history, regional specialties, and emphasis on fresh ingredients, Italian cuisine is diverse, complex, and constantly evolving. From the hearty stews of the north to the seafood of the south, there is something for everyone to discover and savor. So, the next time you think of Italian cuisine, remember that there is so much more to it than just pizza and pasta.

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Food

Spaghetti Winner: Cheap Pasta Beats Branded Products

The Italian export hit par excellence is spaghetti. They are wrapped in fruity tomato sauce while they are hot and steaming, wrapped on the fork, and pushed into your mouth. But which product is the queen of spaghetti? Stiftung Warentest took a closer look at some varieties and found that cheap pasta can even beat branded products!

Testing spaghetti

The Stiftung Warentest tested a total of 25 types of spaghetti in terms of aroma, appearance, smell, mouthfeel, and pollutant content. Among them were 20 durum wheat, three whole grain, and two gluten-free products – both cheap pasta and brand names.

Wholemeal pasta is particularly healthy

Lovers of wholemeal pasta are reluctant to do without the heartier and darker version of the pasta. Anyone who has acquired a taste for it is also doing something for their health by enjoying their pasta dish: Wholemeal pasta has twice as much dietary fiber and more minerals than light-colored varieties. In the meantime, the processing and production of pasta from whole grains have been optimized in such a way that you can hardly taste the difference between light-colored pasta products. The best alternatives to white flour pasta are here, by the way.

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Food

Fresh and Creative: Fast Pasta for Connoisseurs

It is a well-known fact that noodles make people happy – both for gourmet guests and creative cooks. Because fresh pasta in particular is cooked super fast, easy to combine, and still really sophisticated. No wonder the Germans have long since discovered their passion for fast pasta!

We eat around 8 kg of pasta per capita and year in this country. Admittedly, it is still a modest balance compared to Italy: Per capita consumption there is a whopping 30 kg per year. But we’re catching up – after all, our craving for pasta has roughly doubled since the early 1990s; Germans spend more than 500 million euros every year on pasta alone. And almost two-thirds of Germans eat pasta at least once a week.

Italian pasta is becoming increasingly popular, and although we have around 70 different varieties to choose from, spaghetti is still number one on the pasta charts. However, fresh pasta from the refrigerated section is also becoming increasingly popular, especially in bags and pouches with a fine filling.

By the way: The quick pasta from the refrigerated section not only tastes fantastic. Whether you prefer the classic stuffed pasta, place value on wholemeal, or prefer organic quality – there is guaranteed to be the right product for every taste and lifestyle.

Fast pasta: Enjoyment is a matter of minutes

And no matter what you choose: You can always conjure up super fast pasta with a high enjoyment factor from ravioli, tortelloni, Cappellini, or cappelletti in no time at all. Connoisseurs in a hurried mix the pasta, which is freshly cooked in just 2-3 minutes, e.g. B. simply with a little butter, sprinkle freshly grated Parmesan, Pecorino, or Grana Padano over it. If necessary, mix a small salad with it – and you have a delicious, quick dinner for the end of the day or a light lunch for the lunch break.

For those who still have a few minutes left, the quick pasta from the refrigerated section offers plenty of opportunity for creative cooking. It rarely takes longer than 15 to 20 minutes if you want to bring a dish with fresh pasta to the table like the Italian restaurant around the corner. A fine dinner for two or with friends in the middle of the week is easily possible – and because at least 90% of all Germans love pasta, you are always right.

Creative ideas for a quick pasta

So get creative! Here are a few ideas on how to create a delicious, quick pasta with little effort and always different ingredients:

  • Not only tempting for veggies: Pasta filled with vegetables and ricotta or mushrooms becomes an extra treat with freshly grated hard cheese, freshly chopped herbs, and diced tomatoes.
  • Popular and delicious for a quick pasta: simply serve with pesto! You can easily do this yourself, with a powerful mixer it hardly takes longer than the pasta needs to cook. If you don’t have the time or desire to do so, you can also get fresh pesto ready-made from the refrigerated section. Our tip: It becomes particularly sophisticated and appetizing if you mix the pasta half with red and half green pesto and then decorate with fresh basil leaves and possibly a few pine nuts.
  • Whether with a vegetarian filling or with meat inside: the quick pasta from the refrigerated section plus fresh or frozen vegetables turn a broth into a full-fledged, filling soup à la minestrone at lightning speed.
    Fancy something delicious from the oven? It doesn’t have to take long at all. Simply put tortelloni or other freshly filled pasta with vegetables or a ready-made sauce in an ovenproof dish. Then layer the mozzarella on top and bake in the oven until golden brown.
  • If you prefer something fresh, then you can also use your all-around talents very well. Whether it’s a lukewarm vegetable salad with ravioli, a spicy Cappelloni salad with avocado and chili, or a Cappelloni-Caprese salad: these or other salads to fill you up are on the table in about 15 minutes with quick pasta from the refrigerated section!
  • Anyone who likes it nice and crispy on the outside and wonderfully creamy on the inside will also be delighted with the brand new pan pasta. Fried with butter or olive oil, this quick pasta offers endless combinations: with vegetables or mushrooms, with or without meat, poultry, fish, or scampi…
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Food

Hot Tip for Connoisseurs: Pan Pasta

Classic pasta with sugo and parmesan makes every connoisseur’s heart beat faster – but our mouths really water when the much-loved pasta comes out of the pan. No wonder fried pasta is one of the most popular Asian dishes!

It is all the more surprising that both Italian and German cuisine has so far only known pasta from the pan as typical use of leftover cooked pasta. High time to change that! Because with pasta plus fresh ingredients according to your taste, you can conjure up wonderfully light, all-around delicious dishes.

Pan pasta: This is how it is guaranteed to succeed

Of course, pasta is always the basis for the pan: leftovers are welcome, but you can also pre-cook the pasta for this purpose.

Important: In order for them to be nice and crispy and not mushy, the pasta should be “al dente”, i.e. still have a bite to it, and drain very well! Don’t put too much in the pan at once and turn the pan pasta frequently while frying. As a rule, you first take the finished fried pasta out of the pan, then cook the remaining ingredients and mix the pasta back in to heat it up just before serving.

Incidentally, almost all types of pasta made from durum wheat semolina are particularly suitable as pan pasta, whether whole grain or not. They shouldn’t be too thin – like e.g. soup noodles or vermicelli. Medium size and a rather short shape are ideal: penne, farfalle, conchiglie (mussel pasta), fusilli, or rigatoni, for example, are particularly easy to fry, as are filled tortellini, ravioli, or Cappellini. However, you should also pre-cook the latter for a short time!

Pan pasta: often different, always delicious

Even simpler and downright ingenious: noodles that were specially developed for frying in the pan. Isn’t there? there is! Brand new in the refrigerated section, for example, are three ingenious types of “pan pasta”. The special thing about it: the casing made of delicious dough stays in shape when frying and becomes super crispy. As an irresistible contrast, the creamy filling with fine pieces provides an extra culinary surprise.

And again and again, because the previously “only” three varieties of the pan pasta, which was specially designed for frying, can be combined with almost anything that tastes good – and depending on the ingredients used, it gets a new twist every time. Meat and fish fans will get their money’s worth as well as die-hard veggies. Because whether filled with dried tomatoes and grilled aubergines, with creamed spinach and cheese, or with ricotta and mushrooms: the cappelletti for pan pasta go just as well with fresh vegetables as with meat, poultry, or fish.

Pan pasta: perfect for those in a hurry

Do you like to eat really well, but have little time to cook and wash up? Then pan pasta is the perfect solution for you! You don’t need more than one pan to prepare it – and it’s also extra fast.

For example, you only have to plan a full 10 minutes if you want to serve delicious pans of pasta in tomato cream – even though you prepare the sauce yourself! The pan-fried pasta with creamed spinach and parmesan is also ideal for connoisseurs in a hurry at around 12 minutes.

The colorful pan-fried pasta Caprese with tomatoes, mozzarella, and basil does not take much longer, namely 15 minutes. The sliced ​​​​tender chicken fillet, aromatic tomatoes, and crispy pasta spread enchanting aromas of “Bella Italia” with a turbo-speed preparation time of just 17 minutes. And even a hearty classic like the pan-fried pasta with hearty bacon and vegetables is ready in just under 20 minutes.

Almost record-breaking: The pan pasta with olives and rocket brings real Italian flair to the table after incredible 7 minutes. You can hardly cook market-fresh, healthy, and tasty food faster!

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Food

10 Great Spaghetti Recipes for The Finest Pasta Enjoyment

Spaghetti or Spaghettini is best known when accompanied by a spicy Bolognese sauce. But the long cords can do much more than that. For example, have you ever tried waffles with the delicious pasta or prepared the pasta in the oven? If not, you should make up for it quickly! We provide you with these and other inspirations for delicious spaghetti dishes here.

Pasta with tomatoes and zucchini

We know pasta with a number of different sauces: Classic and simple are pasta carbonara, spaghettini Aglio e olio (with lots of garlic!), spaghetti alla puttanesca, or simple pasta salad. The noodles are boiled in salted water according to the instructions on the packet and then mixed with the respective sauce. Our first delicious spaghetti creation with Mediterranean vegetables spreads a holiday mood, don’t you think? Fresh thyme and aromatic Parmesan make the enjoyment perfect.

Red mullet fillet on spaghetti

Anyone who only ever serves fish with rice or potatoes is missing out on the best: the tender red mullet fillet and the delicious pasta form a successful combination! The slight kick of spiciness from the chili gives the dish the finishing touch.

Spaghetti with carrots, feta cheese, and sesame

This delicious veggie dish impresses with its contrasts: fruity seasoned carrots and spicy feta cheese form a great taste contrast. The whole thing is perfected with fresh parsley and aromatic sesame. By the way: Instead of feta cheese, you can also use halloumi – it tastes at least as good.

Spaghetti with wild garlic and almond pesto

Pesto is one of the classic pasta sauces – and for good reason: the delicious herb sauce can be varied wonderfully and is quick to make. Why not try this spring-like variant with aromatic wild garlic and crunchy almonds!

Pasta with olives and tomatoes

“Vegan and delicious” – that could be the motto for this dish. The delicacy of spaghetti, olives, tomatoes, and capers is on the table in just 30 minutes.

Spaghetti Shrimp Parcels

These small packages are really something special: because the delicious pasta is tied up with shrimp, tomato sauce, and fresh parsley and prepared in the oven. Practical: This variant is super easy to prepare and then only has to be baked shortly before consumption. With a few extra shrimp, a delicious shrimp salad can be served as a side dish.

Pasta with nut and broccoli sauce

You have to try this delicious pasta with creamy vegetable sauce yourself – it’s definitely worth it! Crunchy nuts and aromatic broccoli complete the quick treat.

Pasta with colorful vegetable sauce

Asparagus, peppers, tomatoes, spring onions, and a slight spiciness from the chili – this pasta clearly stands for healthy enjoyment! If you prefer to enjoy the dish vegan, simply leave out the parmesan.

Spaghetti with meatballs and tomato sauce

Not only do Susi and the Tramp like this spaghetti variant – we also like the spicy meatballs in combination with aromatic tomato sauce and al dente pasta!

Spaghetti waffles with powdered sugar and berry compote

We also have the right spaghetti recipe for those with a sweet tooth: together with eggs, milk, flour, and sugar, the noodles become crispy waffles. Serve with a fruity compote – delicious!

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Food

Make Way for the Pasta Express!

These uncomplicated pasta sauces will inspire you: Because they are prepared in no time and the ingredients can be bought on the way home from work.

Tuna and capers sauce with olives

Spontaneous visit in the evening? This tuna sauce is super handy because once you roughly chop the olives, onions, and tomatoes, it pretty much makes itself. Capers and tuna give the pasta sauce a full aroma even without a long simmer. The sauce mixed with pasta is simply placed in the pan on the table – and the quick, sociable dinner in the colors of Italy is ready!

The sauce pairs best with pasta shapes that absorb sauce well, such as conchiglie, penne rigate, and tagliatelle.

Mac and Cheese

Sometimes it just has to be pasta with cheese. For this quick mac and cheese recipe, refine a roux with aromatic cheese, toss the macaroni in it, and dinner for cloudy, uncomfortable autumn evenings is ready! If you like, you can bake the macaroni in the oven with grated cheese.

Creamed Spinach Cheese Sauce

It couldn’t be easier or faster! You don’t even need a pot for this pasta, because both the sauce and the pasta are cooked in the pan. The fried cappelletti gives the soft dish the necessary bite. Tortellini, farfalle, and fusilli also go great with the creamy spinach sauce.

Fast turkey bolognese

Like spaghetti bolognese, only lighter and faster: turkey strips provide a certain amount of content in the pasta sauce, but they don’t have to stew as long as with a classic bolognese. This aromatic and delicious pasta dish is on the table in just 20 minutes! In addition to spaghetti, ideal partners are penne and linguine.

Super-convenient Green Bean Pasta

Delicious, healthy and so practical! With this wholesome pasta dish, the beans are simply cooked in the pasta cooking water. If you have some time left, make the pesto for this dish yourself; Those in a hurry can use pesto from the jar. The great thing about the bean pasta is: It supplies the body with complex carbohydrates and keeps you full and satisfied for a long time. Apart from tagliatelle, all types of pasta that absorb sauce well, such as penne or fusilli, are suitable.

Aglio e olio molto rapido

It couldn’t be simpler: Pepperoni and chili give the classic pasta dish a tasty boost. Be sure to catch some pasta water, because it binds the hot garlic oil sauce.

Spaghetti is best for “Aglio e Olio”.

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Food

Tuna Pasta in White Wine Cheese Sauce

Tuna Noodles with Capers in White Wine Cheese Sauce is a quick and tasty casserole. The subtle taste of white wine makes it an unusual and unusual casserole. Although it’s a fairly simple recipe, tuna pasta in white wine and cheese sauce is also great for surprising and pampering guests.

Ingredients for 4 to 5 people

– a pack of pasta (preferably spaghetti)
– 2 cups of sour cream
– 2 packs of melted cheese (cream or herb melted cheese, depending on taste)
– 300 ml of white wine
– 1/4 liter of broth
– a large onion
– 4-5 cans of tuna (preferably in sunflower oil)
– capers

Preparation

  1. Boil the noodles.
  2. In the meantime, you can finely chop the onion.
  3. Then the onion pieces are steamed in a slightly larger pot.
  4. For steaming, the sunflower oil can be taken from a can of tuna.
  5. The onions are already taking on the tuna taste.
  6. Once the onions are translucent, you can add 300ml white wine and 1/4 liter of stock.
  7. In addition, two cups of sour cream and two packs of processed cheese are placed in the pot.
  8. Let the contents of the pot simmer for a few minutes until the melted cheese and sour cream have turned into a creamy sauce.
  9. Depending on the consistency of the sauce, you can bind the sauce with a sauce binder or starch.
  10. Then you can put the capers and tuna in the pot.
  11. The easiest way is to cut the tuna into small pieces beforehand so that the whole sauce contains it.
  12. After the noodles are cooked, they are placed in a large casserole dish.
  13. On top comes the sauce with tuna and capers.
  14. Try mixing the pasta with the sauce so the tuna is evenly distributed and not just on top of the casserole dish.
  15. Then put the casserole dish in the preheated oven for about 25 minutes.
  16. The oven should be set to around 175 C°.
  17. During the baking time, the pasta absorbs the sauce and its taste.
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