Pasta with tuna and tomato cream sauce

Posted by Michael on Jun 28, 2008 in Recipes | 0 comments

Pasta with tuna, tomato cream sauce

Spaghetti for two
2 tbsp olive oil
1 clove garlic
1 small dried chili pepper (optional, or use some hot pepper flakes)
4 sundried tomatoes, soaked in hot water for 5 minutes and chopped
4 or 5 black olives, pitted and chopped
14 oz can crushed or diced tomatoes
1/2 can water packed chunk tuna
pinch each of pepper and dried oregano
1/3 cup heavy cream

Bring a large pot of generously salted water to the boil and add the pasta. Meanwhile, heat a large non-stick fry pan over medium heat for a couple minutes. Add the oil, then the garlic, chili pepper, sun-dried tomatoes and olives. Stir and cook for a couple minutes. Add the tomatoes and tuna. Stir well and bring to a simmer. Season with the oregano. Simmer the sauce uncovered until the pasta is al dente. Drain the pasta in a collander. Turn the heat off under the sauce. Add the cream to the tuna tomato sauce and stir well. Add the pasta and toss. Divide to two warm plates.

Edit: You’ll notice there’s no salt added to the sauce. That’s because the tuna, olives and possibly the sundried tomatoes all have enough salt in them to season the sauce.