How is it prepared?
Tuna sauce on pasta
Ingredients:
*250 300g spaghetti or fettuccine (I think penne would work petty well, too)
· 1-2 tbs olive oil (I used 2)
· 1 onion, quartered & sliced finely
· 2 (or more! ) cloves garlic
· 1 green pepper, sliced.
· 400g can chopped tomatoes in juice
· 1 tbs pesto or 1 tbs dried basil (I prefer fresh parsley, when there's no pesto sauce or fresh basil around (like in the middle of winter)
· 125g (or sightly bigger, it doesn’t matter) can tuna (drained of oil)
· Black pepper
· 1 tbs capers (optional)
· 3 " 4 anchovy fillets, chopped (optional)
· 10 " 12 green or black olives (or less, according to taste, perhaps sliced) (optional)
THEN:
· Boil the pasta, according to instructions on packet
· (while the pasta cooks) heat oil in a large frypan (or wok, if you don’t have one)
· Gently cook the onions & garlic, until the onions turn clear
· Add the green pepper. Continue to cook for 1 or 2 minutes
· Add the tomatoes & juice (if using whole tomatoes, break them into bite-sized pieces)
· Add the pesto or basil (or parsley). Stir in well
· Add the drained tuna. Break up any lumps, but don’t mash.
· Simmer gently till well heated, then season to taste.
· Add the remaining ingredients & gently heat through
· Pour sauce over the pasta or toss sauce with the cooked pasta.
· Eat!
