Ribbon Noodles with Tuna and Chili

For the ribbon noodles with tuna and chili, first cook the noodles in salted water until al dente, rinse and set aside.

In the meantime, for the sauce, remove the seeds from the chili peppers and cut the flesh into fine strips. Peel and finely dice the onion and garlic. Fry in hot oil until translucent. Fry chili briefly. Add tuna with liquid and stir in whipped cream. Let the sauce boil down a bit or thicken if necessary. Season to taste with salt, pepper, lemon juice and zest.

Finely grate the Parmesan cheese. Add the pasta to the sauce, portion and serve the tagliatelle with tuna and chili sprinkled with the Parmesan.

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