About the Recipe
Ingredients
400g pasta (spaghetti or rigatoni)
2 cans (160g each) tuna in olive oil, drained
1 onion, finely chopped
2 garlic cloves, minced
400g canned chopped tomatoes
2 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano
1/2 tsp chili flakes (optional)
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Preparation
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, then add the chopped tomatoes, sugar, oregano, and chilli flakes (if using). Season with salt and pepper.
Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
Flake the drained tuna into the sauce and stir gently to combine. Cook for an additional 2-3 minutes to warm through.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Serve immediately, garnished with fresh parsley and grated Parmesan cheese, if desired.