Another of my husband's favourites: pasta with tuna. This sauce is traditionally paired with spaghetti but I decided to go with the penne rigate, my all-purpose pasta shape, since I had an opened box.
Love this dish for those nights when I want to whip up a quick meal and have nothing in the fridge. All that is required is a few pantry staples and, in about the same time that it takes to boil a pot of water and cook pasta, I can make a delicious and nutritious pasta dish. It's what I love most about Italian cooking - simple, fast, delicious.
The ingredients: tomato puree, tuna packed in olive oil (Italian if at all possible), garlic, olive oil, tomato paste (optional - I often omit it) and fresh basil (optional but no substituting dried basil).
Italian tuna in olive oil is an absolute must - I can't emphasize this enough - it truly makes a difference.
Pasta with tuna is my submission to Presto Pasta Nights, hosted this week by Pam of Sidewalk Shoes. Hop on over to Pam's blog on Friday to check out this week's roundup (and get some great ideas to try over the weekend)!
Pasta al tonno (pasta with tuna sauce)
Serves 4 to 6
500g spaghetti (or other pasta of your choice)
2-3 tbsp extra virgin olive oil (enough to coat the bottom of a small saucepan)
1 clove garlic, sliced
2-80g cans of Italian tuna packed in olive oil, drained
1 tbsp tomato paste (optional)
500 ml tomato puree
fresh basil (optional)
In a small saucepan over moderate heat add enough olive oil to coat the bottom of the pan and add the garlic. Saute briefly until aromatic (about 1 minute) and add tuna and tomato paste (if using) and saute for a minute or two.
Add tomato puree and bring to a slow boil. Lower heat and add basil. Cook at a slow simmer for 10 - 15 minutes.
Cook pasta according to package directions in a large quantity of salted boiling water. Drain and add to tomato sauce off heat. Top with torn basil leaves and mix. Serve immediately.