Prep Time: 20 mins
Alfredo. Il classico, il creamy delicious pot of all that is good! We’ve smothered a sea of fettuccine, swimming with our premium tuna, with rich, velvety alfredo — and it’s perfect. A masterpiece. And really easy to make.
- 2 cans or pouches (5 oz) Tuna, drained and flaked
- 16 ounce dry fettuccini pasta
- 1 tablespoon extra virgin olive oil
- 1/2 cup butter
- 1 tablespoon cornstarch
- 1 teaspoon garlic salt
- 1 cup milk
- 1/2 cup shredded Parmesan cheese
Prepare pasta according to package directions. Toss with olive oil and set aside.
Melt butter over medium heat, add cornstarch and garlic salt. Add milk to mixture and heat until thickened about 5 minutes. Add tuna and Parmesan cheese to sauce mixture.
Combine tuna sauce mixture with pasta and toss. Garnish with fresh basil if desired.