Ingredients:
1 (9 1/4 ounce) cans tuna, drained
1 (1 lb) can chopped tomatoes with juice
2 tablespoons olive oil
1 small onions, chopped
2 garlic cloves, minced
2 tablespoons fresh basil, minced (1 1/2 tsps) or 2 tablespoons dried basil ( 1 1/2 tsps)
red pepper flakes
3/4 lb of your favourite pasta, cooked al dente and tossed with 1 tblsp butter ( we like to eat this sauce with pasta ‘curls’ so the little bits of tuna can get caught in the curls)
grated parmesan cheese, for the table
Directions:
Heat the olive oil in a small saucepan and add the onion; saute onion until it is translucent, 2-3 minutes, then add tomatoes and garlic; season to taste with salt, pepper and red-pepper flakes and boil over medium heat for 10-12 minutes until thickened somewhat; add basil and simmer 2 more minutes; add tuna, turn off heat and allow to ‘sit’ (flavours will blend) for 5 minutes.
This makes a very thick, flavourful sauce (you can thin with a little boiling water or some of the pasta cooking water if it’s too thick for your liking).
Distribute pasta amongst 4 plates and top with sauce; pass grated parmesan cheese at the table or, alternatively, toss pasta and sauce together, then serve, passing grated cheese.
Note: If you don’t want your sauce to be as ‘chunky’, you can puree the tomatoes before using.
Servings: 4-6
Time preparation: 5 min.
Time total: 20 min.