Pasta with Tomato and Tuna Recipe
Ingredients
| Onion | 1 Medium, finely chopped | |
| Celery stick | 1 , finely chopped | |
| 1 red pepper, seeded and diced | ||
| Garlic | 1 Clove (5gm), crushed | |
| 150 ml / 1/4 pint / 2/3 cup chicken stock | ||
| 400 g / 1/4 oz can chopped tomatoes | ||
| 15 ml / 1 tbsp tomato puree | ||
| 10 ml / 2 tsp caster sugar | ||
| Basil | 15 Milliliter, chopped | |
| 15 ml / 1 tbsp chopped fresh parsley | ||
| 450 g / 1 lb pasta shells | ||
| 400 g / 14 oz canned tuna in brine, drained | ||
| 30 ml / 2 tbsp capers in vinegar, drained | ||
| Black pepper salt | 1 To taste | |
Directions
1. Put the chopped onion, celery, red pepper and garlic into a pan. Add the stock, bring to the boil and cook for 5 minutes or until the stock has reduced almost completely.
2. Add the tomatoes, tomato puree, sugar and herbs. Season to taste and bring to the boil. Simmer for about 30 minutes until thick, stirring occasionally.
3. Meanwhile, cook the pasta in a large pan of boiling, salted water according to the packet instructions, until al dente. Drain thoroughlv and transfer to a warm serving dish.
4. Flake the tuna fish into large chunks and add to the sauce with the capers. Heat gently for 1-2 minutes, pour over the pasta, ross gently and serve immediately.
2. Add the tomatoes, tomato puree, sugar and herbs. Season to taste and bring to the boil. Simmer for about 30 minutes until thick, stirring occasionally.
3. Meanwhile, cook the pasta in a large pan of boiling, salted water according to the packet instructions, until al dente. Drain thoroughlv and transfer to a warm serving dish.
4. Flake the tuna fish into large chunks and add to the sauce with the capers. Heat gently for 1-2 minutes, pour over the pasta, ross gently and serve immediately.
Chef
