Penne with tomatoes, tuna and rocket

Yes, me and the intentions. I know, blog more often and stuff. It just does not always work the way you want.
With me, the kitchen has only stayed cold in the last few days, I had the whole weekend visit and then blogging is back then. But I'm not so careless with all intentions. I have also planned to cook healthier and more fully. Jaha, no joke!

After all those hearty stews, all the meat, the treats, etc., my body is looking for healthy, nutritious food. And of course, I do not want to deny him.
Do not worry, my blog is not going to be a diet blog right now, and it shines with a variety of leafy salad variations with fat-free dressing - quite the opposite. I cook very tasty dishes, which are just a little lighter and wholesome. Of course there are also the good meat stews, sweet treats and fried, but just a little less. 2012 is a bit more healthy for me.
I hope I do not scare you away with that, but let yourself be surprised what's coming up.
Let's go direct with my Today's dinner, a wholemeal pasta pasta dish (tastes so much meatier and better than regular durum wheat semolina pasta!) and a creamy tuna-tomato-rucola sauce with cream cheese.
This is extremely delicious, really satisfying without feeling too eaten afterwards. And all good things are still in there. And it works fast anyway. A clear after-cooking recommendation - for vegetarians without the tuna.
Penne with tomatoes, tuna and rocket
for 2 servings
100-150 g wholegrain penne
1 tbsp olive oil
1-2 onions
1-2 cloves of garlic
300g small ripe tomatoes
1 tablespoon of white wine vinegar or balsamic bianco
1 tl of homemade vegetable bouillon powder
1 can of tuna in its own juice (drained weight 150 g)
1/2 bunch of rocket
some stalks of basil
50 g cream cheese
salt, pepper
Grana Padano to sprinkle
hire. a little more arugula and basil to serve
Cook the penne in salted water according to the instructions in the package, drain and fry briefly so that the pasta does not stick together. Set aside. Heat the olive oil in a large pan.
Peel the onions and garlic and finely chop or chop (make the moulinette with me).
Both fry in olive oil.
Wash the tomatoes, remove the stalk and cut the tomatoes, including the pulp, into pieces of about 1 cm.
Add to the pan and sauté.
Den Add vinegar and simmer gently for a few minutes over medium heat. Add the vegetable bouillon powder, salt and pepper (do not use the salt if you do not make homemade saltless broth).
Add about 100 ml of water until a creamy sauce is formed.
Place the tuna in a sieve Add, drain and add to the tomatoes in the pan.
Wash the rocket and spin it dry, then cut twice so the leaves are not too long.
The basil too wash and dry.
If the sauce is too thick, stir some more water and bring to a boil again.
Remove the pan from the heat, stir in the cream cheese, then drained Add the pasta to the sauce and strain well.
Add the rocket and basil and fold in a preshifter.
Spread the pasta on two pasta plates, sprinkle with freshly grated Grana Padano and sprinkle with a little fresh Arrange the rocket and basil.
Serve immediately.