Trenette With Tuna And Pine Nuts

Preparation:

Preparation: Cook the trenette in plenty of salted water. Toast 2 tablespoons of pine nuts in a non-stick pan without seasoning. Put the tuna drained from the oil, a knob of butter, 5 cm of anchovy paste, 1 tablespoon of water and a few drops of Tabasco into the blender. Blend. Pour the sauce obtained into a serving dish, add a spoonful of parsley and season with salt. Drain the trenette and set aside some of the cooking water. Transfer pasta to serving dish and stir; if necessary, add a little cooking water. Sprinkle with parsley and plenty of Parmesan, sprinkle with toasted pine nuts and serve.