Spaghetti with Tuna and Tomato Sauce
By Sid • Feb 22nd, 2008 • Category: Italian Food, Non Vegetarian Food, Posts
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This is a tasty meal that can be cooked in a jiffy [took me about 11 minutes from beginning to end - active time was about 6 minutes] and the kids love it.
You’ll need some spaghetti , a can of tuna , a block of grana padano cheese , onions, garlic, tomato puree, mixed herbs, salt, pepper and a little olive oil. Here’s what you do - Put the water on the heat and bring to a boil. While the water boils, slice the onions and garlic [or mash it], open the can of tuna, grate a little cheese. If the water is boiling, add a few drops of oil, couple of pinches salt - then add the spaghetti, submerge it, set the timer for the cooking time mentioned on the packet. When thats done, heat a little olive oil in a pan and put in the onions and garlic. Fry for a couple of minutes, then add some tuna and the mixed herbs. Fry a bit, finally add the tomato puree and a little water to suit your taste. Simmer for a couple of minutes and season to taste. Take off the heat. Your spaghetti should be just about done by now. Take off the heat, pour into a colander and keep under running water for a few seconds.
Serve the sauce on a bed of spaghetti and top with the grated cheese.
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Tagged as: Cheese, garlic, olive oil, onions, puree, sauce, simmer, tomato
Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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I would have to substitute some other fish for the Tuna, the smell of it makes me nauseous. Actually I could leave out the fish altogther and it would still taste good.
I wonder why you put oil in the pasta water? I wouldn’t rinse it either, but would put some oil in the bowl before adding the pasta. Isn’t it amazing how people do different things?
You could try chicken in some form [minced, chopped...].
I add the oil to prevent them from sticking together and rinse to stop the pasta cooking internally. I’ve been doing it for a while and kind of take it for granted. It lowers the temperature though. I’ll probably try ‘not rinsing’ once and see if the texture of the spaghetti is retained.
Yes, we do so many things, for the same reasons, differently. I’ve probably picked up practices from my mother, who has been a big inspiration.
Sid