|SPAGHETTI CON TONNO|
|Spaghetti with Tuna fish||Serves 4-5 as a main course|
I have been trying to come up with a pasta sauce using tuna fish for ages, but to no avail. Then
I discovered Italian tuna in olive oil. It is a wonderful ingredient and only needs a
little encouragement to strut its stuff. Here is the result.|
This sauce does not keep well.
Heat the oil in a pan and gently fry the finely chopped garlic until golden, about 3 minutes. Add the reserved oil from the tuna and the tomato pulp, stir well and simmer for about twenty minutes, then remove from the heat. The sauce will have separated, but this is correct.
Meanwhile cook the spaghetti in plenty of boiling salted water until al dente (this should be done when the sauce has been simmering for about 12-15 minutes). When the spaghetti are almost ready, remove the tomatoes from the heat, add the flaked tuna and butter and mix well. Season to taste. Drain the pasta and transfer to a heated serving dish. Add the tuna sauce and toss well. Send to the table with the chopped parsley and if using, the chopped olives.
I would not serve cheese with this dish.