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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Apparently the editors got this recipe from a man named Peter Duffield. Ingredients:
2 -3 tablespoons olive oil |
1 medium onion, chopped |
2 garlic cloves, chopped |
1 cup canned tomato with juice |
1/4 teaspoon dried oregano |
salt & freshly ground black pepper |
1 (6 1/2 ounce) can tuna, drained, flaked |
2 tablespoons sliced green olives, with some juice |
1 tablespoon capers, with some juice |
8 ounces spaghetti or 8 ounces other pastas |
grated parmesan cheese |
Directions:
1. Heat oil in a medium heavy saucepan and cook onion and garlic just until tender.
2. Add tomatoes, oregano, salt and pepper to taste and simmer over low hear for about ten minutes, or until blended and hot.
3. Add the tuna, olives and capers, if desired, simmer a little longer to thicken sauce.
4. Meanwhile, cook spaghetti in a large pot of boiling, salted water until al dente or just until tender.
5. Drain and combine with hot tuna-tomato sauce and serve with sprinkled cheese.
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