Recipe by Studentchef
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.
Top Review by justcallmetoni
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!
- 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
Directions See How It's Made
- 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.