There are an infinite number of tuna sauces. This is one that you can whip together while the pasta water is heating, and have ready by the time the pasta is done. Don't be afraid to vary it to suit your tastes and the moment. To serve 4:
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 3/4 pound (350 g) spaghetti
- 1 or 2 2-ounce (50 g) cans of tuna packed in oil, drained
- 1 to 1.5 cups (250-375 ml) chunky tomato sauce
- 2 cloves garlic, chopped
- 1/4 cup (60 ml) olive oil
- A red pepper, shredded
- 1 to 2 teaspoons salted capers, rinsed and chopped, or salt to taste
- A handful of basil leaves, coarsely minced
Preparation:
Set pasta water to heat, salt it when it boils, and cook the pasta, draining it when it's al dente. In the meantime, heat the olive oil and sauté the garlic and the hot pepper for a couple o minutes, being careful not to let the garlic burn. Crumble the tuna into the pot, and stir in the tomatoes and the capers. After a minute check seasoning; reduce the heat to low and simmer the sauce until the pasta is done. Garnish the pasta with the shredded basil and serve at once.
This could work nicely as a one-course meal with a tossed salad. If you instead want a second course, a grilled fish would be quite nice, again accompanied by a tossed salad.
The wine? A good Soave.
Note:Tim writes that he does something quite similar, but using black olives rather than red pepper.
This could work nicely as a one-course meal with a tossed salad. If you instead want a second course, a grilled fish would be quite nice, again accompanied by a tossed salad.
The wine? A good Soave.
Note:Tim writes that he does something quite similar, but using black olives rather than red pepper.
