Ingredients
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1 (9 1/4 ounce) can tuna, drained
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1 (1 lb) can chopped tomato with juice
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2 tablespoons olive oil
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1 small onion, chopped
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2 garlic cloves, minced
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2 tablespoons fresh basil, minced (1 1/2 tsps) or 2 tablespoons dried basil (1 1/2 tsps)
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red pepper flakes
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3/4 lb of your favourite pasta, cooked al dente and tossed with 1 tblsp butter (we like to eat this sauce with pasta 'curls' so the little bits of tuna can get caught in the curls)
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grated parmesan cheese, for the table
Instructions
- Heat the olive oil in a small saucepan and add the onion; saute onion until it is translucent, 2-3 minutes, then add tomatoes and garlic; season to taste with salt, pepper and red-pepper flakes and boil over medium heat for 10-12 minutes until thickened somewhat; add basil and simmer 2 more minutes; add tuna, turn off heat and allow to 'sit' (flavours will blend) for 5 minutes.
- This makes a very thick, flavourful sauce (you can thin with a little boiling water or some of the pasta cooking water if it's too thick for your liking).
- Distribute pasta amongst 4 plates and top with sauce; pass grated parmesan cheese at the table or, alternatively, toss pasta and sauce together, then serve, passing grated cheese.
- Note: If you don't want your sauce to be as 'chunky', you can puree the tomatoes before using.