Nicky's Kitchen SanctuaryTuna Spaghetti in Tomato Sauce
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Ingredients
Serves 4- 1 onion (peeled and finely diced)
- 1 tbsp extra virgin olive oil
- 100 g (3.5 oz) mixed olives (drained, pitted, and sliced in half)
- 2 garlic cloves (peeled and minced)
- 2 tbsp extra virgin olive oil
- 2 x 400 g (2 x 14 oz) tins finely chopped tomatoes
- 2 x 145 g (2 x 5 oz) cans tuna in olive oil (drained and flaked )
- 50 g (1/2 packed cup) grated Pecorino cheese (or parmesan)
- 1 tsp sugar
- 1/2 tsp dried chilli (red pepper) flakes
- 1/4 tsp ground black pepper (plus extra to serve)
- 1/4 tsp salt
- 300 g (10.5 oz) spaghetti
- 30 g (1 packed cup) baby salad leaves
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Steps
- Step 1
Cook the pasta in boiling, salted water, as per the packet instructions (ideally until al dente). Once cooked, drain, reserving 1/2 cup of the cooking water.
- Step 2
Meanwhile, heat the oil in a large pan (skillet), over a medium-high heat until hot. Add the onion and cook for 5 minutes, stirring often, until softened.
- Step 3
Add the garlic, salt, pepper, and chilli flakes and stir together for a further minute.
- Step 4
Add the tinned tomatoes and sugar, stir and bring to the boil. Simmer for 4-5 minutes until slightly reduced.
- Step 5
Add the tuna and olives. Stir together and cook for a further 4-5 minutes, stirring gently (so as to not mush up the tuna) a few times during cooking, until the tuna is warmed through.
- Step 6
Add the cooked spaghetti and toss together. Add in splashes of the pasta cooking water if you want to loosen up the sauce further.
- Step 7
Divide between bowls and top with grated Pecorino, salad leaves, a drizzle of extra virgin olive oil and a sprinkling of pepper before serving.
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Cook the pasta in boiling, salted water, as per the packet instructions (ideally until al dente). Once cooked, drain, reserving 1/2 cup of the cooking water.
Source: Nicky's Kitchen Sanctuary
