Pasta with Tuna in a Spicy Tomato Sauce

20141103_211604For a quick midweek dinner using store cupboard items this dish is fairly easy to put together and very satisfying too. I have used Tinned Plum Tomato but you could use tinned Chopped Tomato too. I have also added capers to this dish as I had some lying in my fridge but if you don’t have it then do not worry. I have used Spaghetti here but you could make it with with whatever pasta you have lying around. I would have loved to have been able to finish this dish with a good sprinkling of Parsley but on this occasion I had none left. So if you do have some add  them just before serving. You could also add chopped olives if you prefer and have some lying around. (ps. the sprinkling that you see in this picture is a shop bought Chilli Garlic Mix that also includes fennel. Its quite nice and I add this to a lot of my food).

Ingredients (the sauce should make for 4 to 5 portions)
Spaghetti – about 75 to 100 gms per portion
Tinned Plum Tomato – one tin
Tin of Tuna – 2 of 185 gms tins (use no drain or spring water ones if possible)
Garlic Cloves – 4 medium Chopped
Shallots – 2 small (or a small onion) very finely chopped
Dried Red Chilli – one medium chopped
Capers – around 15
Salt and Pepper
Olive Oil
Handful of Chopped Parsley
Juice of a quarter lemon

Method
Heat oil in a Heavy Bottom Pan. Add the Chopped Garlic and Chilli. Fry for about 30 seconds and add the Chopped Shallots or onions. Fry for a couple of minutes on medium flame. Then add the Capers and the Tomatoes. Add a little salt and stir with the flame turned medium to high. When it starts to bubble reduce the heat and simmer gently with a lid on for about 20 mins stirring from time to time. Now prepare the Pasta as per packet instructions which should take around 10 minutes of boiling. When Pasta is almost done add the drained tuna to the sauce and stir. Check for seasoning and take it off the the heat. Squeeze in the Lemon Juice. Drain the pasta well and mix it with the sauce. Divide into bowls and Sprinkle with the chopped Parsley and serve with a Salad or some Garlic Bread

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