Small tin of tuna in spring water, drained (ff)
175g taggiatelli pasta (ff)
2 eggs medium or large size (ff)
150g Kraft Extra Light Philadelphia (2 Heb)
1tsp garlic powder
1tsp dried oregano
1tsp dried basil
Boil a pan of salted water, when boiling add the taggiatelli and cook for 8-10 until “al dente”, when cooked, tip into a sieve and drain, put to one side.
Break 2 eggs into a bowl and beat them together with the tuna, add the Philadelphia, spiced & season, mix to a smooth constituency.
Return the spaghetti to the saucepan, add the contents from the bowl and stir gently over a low heat until the eggs have set.
Credit: Pete’s Recipe Book
Tuna & Taggiatelli