Peel the potatoes and cut them into cubes.
Brown the clove of garlic with a little oil and chopped anchovies.
Add the potatoes, let them cook quickly, then cover with the broth and cook for 20 minutes.
Drop the pasta into the same pan and cook, stirring occasionally and adding more water only if necessary (consider that it will not be drained at the end, so the pasta will have to absorb all the water, like a risotto).
When cooked, add the tuna and chopped parsley, then add salt.
Tuna and potato pasta is ready, all you have to do is serve and serve!
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