Radiatori col tonno (pasta with tuna)

For ➋
250 g radiatori pasta
150 g canned tuna, drained
50 g Parmigiano cheese, grated
20 cl cream

Heat the water. Plunge in the radiatori and cook for 20 m (or until al dente).

Flake the tuna and mix with cream. Heat for 3 m. Add the cheese and let it slightly melt.

Mix sauce with radiatori. Serve warm.

*Alternatively, use 20 g butter, mix it with a fork with the tuna and cheese into a crumbled sauce. Add it to the warm radiatori and let it melt slightly.