Red Tuna Sauce Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Mushrooms | 1/2 Pound, sliced | |
| Tomato sauce | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Tuna fish | 1 Can (10oz), drained | |
| 2 teaspoons drained capers, if desired | ||
| Water | 3 Quart | |
| Salt | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| 8 oz. fusilli, fettuccini or linguine, uncooked | ||
| Minced parsley | 2 Tablespoon, garnish | |
Directions
Heat olive oil in a small saucepan.
Saute onion, garlic and mushrooms in oil until onion is golden.
Add tomato sauce, 1/2 cup water, 1/8 teaspoon salt and pepper.
Simmer 25 minutes.
Add tuna fish and capers.
Cook 5 minutes.
Bring 3 quarts water to a rapid boil in a heavy 5 quart Dutch oven.
Add 1 tablespoon salt and vegetable oil.
Gradually add fusilli, fettuccini or linguine, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Drain.
Serve tuna sauce over hot cooked pasta.
Sprinkle with minced parsley.
Makes 4 servings.
Saute onion, garlic and mushrooms in oil until onion is golden.
Add tomato sauce, 1/2 cup water, 1/8 teaspoon salt and pepper.
Simmer 25 minutes.
Add tuna fish and capers.
Cook 5 minutes.
Bring 3 quarts water to a rapid boil in a heavy 5 quart Dutch oven.
Add 1 tablespoon salt and vegetable oil.
Gradually add fusilli, fettuccini or linguine, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Drain.
Serve tuna sauce over hot cooked pasta.
Sprinkle with minced parsley.
Makes 4 servings.
Chef
