This quick pasta dish is the perfect meal to make when you don't have much time to cook.
Pasta with tuna sauce
Serves 4
500g Italian drum wheat pasta (penne rigate, rigatoni, fusilli or spaghetti)
200g of canned tuna preserved in olive oil
400cc of tomato puree (passata di pomodoro)
1-2 garlic cloves
6 sundried tomatoes preserved in olive oil, or roasted tomatoes preserved in olive oil
A handful of black olives pitted and chopped
A tablespoon of capers
1. Add a tablespoon of olive oil to a hot frying pan, add the very finely chopped or “crushed” (with a garlic crusher) garlic, fry gently to moderately for a minute or until soft and very lightly golden (do not burn the garlic).
2. Drain the oil from the tuna cans and add to the pan, cook for 2-3 minutes over a medium heat mixing with a wooden spoon.
3. Drain the oil from the sundried or roasted tomatoes and chop or grind them to a paste, add them together with the olives and capers to the pan and cook them for 2 minutes.
4. Add the tomato puree, a pinch of salt and cook for 10 minutes or until the sauce is quite reduced (this depends mainly on the consistency of the tomato puree, with a good, dense one, this step can take only 4-6 minutes).
5. Serve sauce with cooked pasta (according to instructions)
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