Tuna pasta with tomato sauce
Comment: Several possible variations for this simple recipe. Use green or black olives, or both. Use anchovies or capres or both. The white wine is optional but adds a little touch. The only thing not optional is to cook the pasta properly.
Cook the pasta according to the 100:10:1 method, per 100 g of pasta, use 1 l of water and 10- g of salt. Plunge the pasta in boiling water, cook the time indicated on the package in a rolling boil, stir occasionally to prevent the pasta from sticking.
When the pasta is drained, add a small filet of EVOO to prevent it from sticking.
Instead of a can of tomatoes, you can use cherry tomatoes cut in 2, about 100+ g per person.
400 g paste (penne rigate for instance)
1 can crushed tomatoes 400g (San Marzano = better)
1 large white onion thinly sliced
1 large garlic clove crushed
20 cl white wine (opt)
1 can tuna (120 - 150g) drained
A few green of black olives sliced (optional)
1 branch or 1 good pinch of thyme
2 bay leaves
Anchovy paste or 4 anchovies filets finely sliced.
2 tablesspoons drained capers
2 or 3 pinches hot flakes (optional)
In a frying pan, EVOO and cook onion on low heat until translucent (~10 mn).
Add the wine, briefly boil.
Add the tomatoes with their juice, the anchovy (paste), bay leaves, thyme, garlic, and hot flakes if using. Pepper. Simmer covered for about 15 mn.
Start the pasta water about now.
Add the tuna, and crumble it with a fork to avoid chunks. Add the olives and capres if using.
Check the salt, add if needed. Simmer for another few mn, until pasta ready.
Add the pasta to the sauce, mix and serve.