Tuna pasta is an Italian dish. It cooks very quickly and is ideal for meals on weekdays. For the dish, you can use both fresh fish fillets and canned tuna.
To prepare delicious tuna pasta, you will need the following products: 250 g of spaghetti or other durum wheat pasta, 2.5 liters of water, 1 can of canned tuna, 1 onion, 1 clove of garlic, 4 tomatoes, 50 g of olives, 1 tbsp. l. tomato sauce, 2-3 tbsp. olive oil, pepper, salt, spices - to taste. Boil the spaghetti in a large saucepan for 8-10 minutes until al-dente - they should be a little hard on the inside. Heat olive oil in a saucepan, add crushed garlic clove. After a minute, remove the garlic and add the finely chopped onion. Fry it until golden brown.
Open the tuna can. Place the fish in a saucepan with onions and mash it with a fork. For the sauce, you can take fresh or canned tomatoes in your own juice. Fresh tomatoes should be blanched in boiling water for a few minutes. Peel, cut vegetables, remove seeds. Grate the tomatoes and add to the tuna in a saucepan. If canned tomatoes are used, you need to add a little sugar, red pepper.
Place the saucepan over low heat. Cut the olives into rings, add them at the end of cooking. Capers can be added to the sauce. If you add cinnamon, the fishy smell will disappear, and the dish will be more aromatic. Transfer the finished spaghetti to a colander, when the liquid drains, place them in a saucepan, stir with the sauce, let it brew for a few minutes. Place the spaghetti and sauce on a platter, garnish with basil and serve.
You can make the dish spicier by adding more chili.
Make a tuna pasta in a creamy tomato sauce. You will need: 400 g of spaghetti, 2 cans of tuna in oil, 300 g of canned tomatoes, 150 g of cream (20%), 70-100 ml, white semi-dry wine, 1 onion, 3 cloves of garlic, basil greens, thyme, 1-1, 5 tbsp lime juice, 1 tsp. lime zest, salt, pine nuts, parmesan, fresh thyme, butter, olive oil. Heat some olive oil and butter in a skillet. Peel the garlic, crush it with the flat side of a knife, fry in oil for a couple of minutes and remove. Add finely chopped onion and sauté over medium heat for a few minutes. Pour in the wine, evaporate it for 1-2 minutes, until the pungent alcoholic smell disappears. Add mashed tomatoes, stir, add basil, juice and grated lime zest.
Cook the sauce for 3-5 minutes. Pour in the cream, stir.
For a rich taste, you can add tomato sauce.
Open the tuna cans, drain off excess oil and place the fish in a skillet, stir and cook over low heat for 1-2 minutes. Boil the spaghetti until al-dente. Leave 2 tablespoons of water for the sauce, drain the rest. Place the spaghetti in a skillet, stir, turn off heat and leave covered for 1-2 minutes. Sprinkle with fresh thyme if desired. Add Parmesan and toasted pine nuts to the dish before serving. Place the tuna pasta on warm plates (warmed up in the oven).
