Tagliatelle with tuna and bok choy

Name: tagliatelle with tuna and bok choy
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 3 el olive oil; 1 toe garlic finely chopped; 1 onion shredded; 1 bush pak choi in pieces; 2 Trays fresh tagliatelle a 250 g, cooler; 2 cans tuna moot in olive oil (a 160 g), drained; little pot sun ripened olives a 180 g; 1 Red onion in very thin rings; 1 bag almonds dry roasted (125 g), coarsely chopped

A tasty Italian recipe. The main course contains the following ingredients: fish, olive oil, garlic (chopped), onion (chopped), bok choy (in pieces), fresh tagliatelle (a 250 g, chilled), tuna moot in olive oil ((a 160 g), drained) , sun-ripened taggia olives (a 180 g), red onion (in very thin rings), almonds dry roasted ((125 g) and coarsely chopped).

Ingredients

Directions

Heat the oil and fry the garlic and onion for 3 minutes. Add the paksoi and cook over medium heat for 3 minutes. Change regularly.
Meanwhile, cook the tagliatelle according to the instructions on the packaging. Drain.
Add the tuna and olives to the bok choy and warm for 2 minutes. Stir in the pasta. Remove from heat and stir in the red onion. Sprinkle with the almonds.