John Myers
Quick Tuna Corn Tomato Pasta
The perfect quick tuna corn tomato pasta recipe with a picture and simple step-by-step instructions.
- 400 g Pasta z. B. Penne
- Salt pepper
- 2 Pc. Onions
- 1 Pc. Chilli pepper
- 6 Pc. Mild green hot peppers
- 425 g Chopped canned tomatoes
- 1 Glass Puttanesca tomato sauce
- 100 ml Vegetable broth
- 1 small glass Capers
- 1 Can Corn, drained weight 285 g
- Dried oregano and thyme
- 2 Cans Tuna z. B. Saupiquet pickled in garlic and peperoncino, alternatively in oil
- Parmesan
- Prepare the pasta in boiling salted water according to the instructions on the packet. Then drain in a sieve and set aside.
- Cut the onions into thin half rings. Heat some tuna oil in a large pan and sauté the onion rings. Slice the chilli pepper, remove the white seeds and chop very finely. Also cut the peppers into small pieces. Add both to the onions in the pan.
- Add the chopped tomatoes, tomato sauce and vegetable stock. Bring to the boil, stir everything well and simmer for a few minutes over low heat.
- Drain the capers and corn and add with the dried herbs. Tear up the tuna and heat it in the sauce. Season to taste with salt and pepper. Fold in the pasta and sprinkle with Parmesan to serve.
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