This recipe is translated from Cookpad Italy. See original:
Farfalle Tonno, Pomodorini e Philadelphia
Farfalle with Tuna, Cherry Tomatoes, and Cream Cheese

Veronica Girgenti @veronicagirgenti
When you're in a hurry and need a quick lunch, this is perfect. I had some slightly soft tomatoes, and to use them up, I came up with this little recipe.
Cooking Instructions
- 1
Wash the cherry tomatoes and quarter them. Toss them in a pan with a drizzle of olive oil.
- 2
Sauté for a few minutes, then add salt, pepper, and 1 cup of water. Let simmer on low heat for about 10 minutes.
- 3
Open the cans of tuna and drain the oil, add the tuna to the tomatoes along with 1/2 cup of water. Cook for a few more minutes.
- 4
Finally, add the cream cheese and a sprinkle of cilantro, mix well, and turn off the heat.
- 5
Cook and drain the farfalle. Toss them in the sauce for a few minutes and serve.
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