Tuna Tomato Pasta Sauce
photo by Andi Longmeadow Farm
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 -3 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 cup canned tomato with juice
- 1⁄4 teaspoon dried oregano
- salt & freshly ground black pepper
- 1 (6 1/2 ounce) can tuna, drained, flaked
- 2 tablespoons sliced green olives, with some juice
- 1 tablespoon capers, with some juice
- 8 ounces spaghetti or 8 ounces other pastas
- grated parmesan cheese
directions
- 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.
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Reviews
-
OH MY is this great!!! I have a lot of tuna and canned tomatos so...I needed to use them. This recipe sounded gross but the reviews were so good I made it. Glad I did. I made this for my very sick mother who had not eaten in a couple of days and she ate two bowls. I used angel hair spaghetti Very easy to eat.
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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
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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!
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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.
see 4 more reviews
Tweaks
-
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!
RECIPE SUBMITTED BY
I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that.
I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares.
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