Pasta with tuna, tomato and garlic sauce
Time: 30 minutes
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, finely chopped
- 14 oz / 400 g tin chopped tomatoes
- 7 oz / 200 g tin tuna in olive oil
- a knob of butter
- 8 oz / 200 g pasta
- 2 tbsp chopped fresh parsley
- salt and pepper
- Sauté the garlic in the olive oil until it turns pale gold. Add the tinned tomatoes with their juice, stir, and simmer steadily for around 20 minutes, until the oil floats free. Turn off the heat.
- Drain the tuna and flake it into the tomatoes, stirring to distribute it evenly. Taste for seasoning and correct for salt if necessary. Add a little freshly ground black pepper, the butter and the parsley, and mix again.
- Toss with pasta. This goes well with most shapes, including spaghetti, casareccia, rigatoni and penne.
I used to balk at using tuna packed in oil rather than brine, but in this recipe it really does make a difference. It seems to make the tuna blend much better with the tomato sauce, in terms of both texture and taste. It’s another Marcella Hazan, by the way.