Prep 5 mins
Cook 20 mins
This was also posted in the Montreal Gazette, and looks good as a comfort food dish. Apparently the editors got this recipe from a man named Peter Duffield.
- 29.58-44.37 ml olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 236.59 ml canned tomato with juice
- 1.23 ml dried oregano
- salt & freshly ground black pepper
- 184.27 g can tuna, drained, flaked
- 29.58 ml sliced green olives, with some juice
- 14.79 ml capers, with some juice
- 226.79 g spaghetti or 226.79 g other pastas
- grated parmesan cheese
- Heat oil in a medium heavy saucepan and cook onion and garlic just until tender.
- Add tomatoes, oregano, salt and pepper to taste and simmer over low hear for about ten minutes, or until blended and hot.
- Add the tuna, olives and capers, if desired, simmer a little longer to thicken sauce.
- Meanwhile, cook spaghetti in a large pot of boiling, salted water until al dente or just until tender.
- Drain and combine with hot tuna-tomato sauce and serve with sprinkled cheese.
A year ago I might have sneered at the idea of tuna in pasta sauce but my Moroccan sister made something similar and I loved it so much, I had to try this one. Though the spice combinations here are different, I enjoyed it equally. Following poo235's comment about including the full can of tomatoes, I did the same so as not to waste and added an extra clove of garlic and a bit more oregano to compensate. I also replaced the green olives with black ones as a matter of personal preference. Loved the way the brine from the olives, capers and tuna added an air of saltiness and flavor to this quick dish. Lunch full of flavor in 20 minutes using things I always have around. (P.S. I had the leftovers served at room temperature and they were equally delicious.) A keeper for me. Thanks!
This was so easy to make and very delicious. I added some chopped celery to the onion, adding some minced garlic for only a minute or two so that it didn't burn. I also used a 14.5 oz can of diced tomatoes. The capers and olives complemented the tuna/tomato flavor wonderfully. With the extra tomatoes and celery, this really made enough for 3 servings.
I have been making this for years, you do not want flake tuna. and don't put tuna in the sauce till your noodles are almost done. your not cooking the tuna just heating it thru. also, rinse the tuna before tossing it in. I found Genova is the best or starkest gold cans in WHOLE not flake if you cant find the Genova