Bigoli with tuna sauce
200g tuna in olive oil, canned
4 spring onions, sliced
Salt and pepper
400 g pasta Bigoli
Heat the tuna in a pan, together with the olive oil, for 2-3 minutes.
Add onions, stir and simmer for 4 minutes on low heat. Flake larger pieces of tuna with a wooden spoon or a fork.
Stir in the cream, cook for 1 minute. Add salt and pepper, set aside in a warm place.
Cook Bigoli or similar pasta according to manufacturer's instructions, drain.
Pour the tuna sauce over pasta, stir to combine.
Serve immediately sprinkled with lots of Parmesan cheese.