Tuna Sauce with Tomatoes and Garlic

This sauce starts with olive oil and finely chopped garlic, then tomatoes simmer until the oil separates from the pulp. Tuna is mixed in off heat, then the pasta is tossed with parsley and served immediately.

Tuna Sauce with Tomatoes and Garlic

Print Recipe Pin Recipe

Servings: 46 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 1/2 tsp garlic chopped very fine (2.5 ml)
• 1 1/2 cups canned imported Italian plum tomatoes cut up, with their juice (360 ml)
• 12 oz imported Italian tuna packed in olive oil 340 g
• Salt not stated in book
• Black pepper ground fresh from the mill (not stated in book)
• 1 tbsp butter 14 g
• 1 to 1 1/2 lb pasta 455 to 680 g
• 3 tbsp chopped parsley 45 ml

Equipment

• Skillet

Method

 

1. Put the olive oil and chopped garlic in a small pan over medium heat. Cook until the garlic turns a pale gold.
2. Add the tomatoes with their juice, stir to coat, and keep at a gentle, steady simmer about 25 minutes, until the oil floats free from the tomatoes.
3. Drain the tuna and crumble it with a fork. Turn off the heat and mix the tuna into the tomatoes. Taste and adjust salt if needed, add black pepper, add the butter, and mix again.
4. Toss the sauce with cooked drained pasta. Add parsley, toss again, and serve at once.

Tried this recipe?

Let us know how it was!