John Myers
Ingredients for 4 servings:
- 2 cans of tuna in oil
- 2 onions, red
- 2 can/n tomatoes, chunky
- ½ bunch basil, possibly dried
- 4 tbsp olive oil
- 50 g olives, green, without filling
- 50 g olives, black, without stones
- 20 g capers, possibly up to 50 g
- 500 g pasta
- Salt
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
tried many tuna sauces – but stuck with this one
Drain the tuna well. Finely dice the onions. (We always do this quickly in the food processor so they get really fine and you don’t bite into the onion pieces.) Pluck the basil leaves and chop them finely. Slowly heat the olive oil in a slightly higher pan and sauté the onions for about 1 minute until translucent. Add the canned tomatoes, olives, and capers and simmer for about 5 minutes. Add the tuna (do not crush it) and the basil and heat gently again until the tuna is thoroughly heated. Cook the pasta in salted water according to the package instructions and drain. This dish also tastes great with chili tagliatelle. Even if you don’t like olives and capers, you should add some to the recipe. They really add flavor to the sauce.
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