Pasta with Tomato and Tuna
|Onion||1 Medium, finely chopped|
|Celery stick||1 , finely chopped|
|Red pepper||To Taste, seeded and diced|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
|Canned chopped tomatoes||14 Ounce (1 Can, 400 Gram)|
|Tomato puree||15 Milliliter (1 Tablespoon)|
|Caster sugar||10 Milliliter (2 Teaspoon)|
|Chopped fresh basil||15 Milliliter (1 Tablespoon)|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|Pasta shells||1 Pound (450 Gram)|
|Canned tuna in brine||14 Ounce, drained (400 Gram)|
|Capers in vinegar||30 Milliliter, drained (1 Tablespoon)|
|Black pepper||To Taste|
1. Put the chopped onion, celery, red pepper and garlic into a pan. Add the stock, bring to the boil and cook for 5 minutes or until the stock has reduced almost completely.
2. Add the tomatoes, tomato puree, sugar and herbs. Season to taste and bring to the boil. Simmer for about 30 minutes until thick, stirring occasionally.
3. Meanwhile, cook the pasta in a large pan of boiling, salted water according to the packet instructions, until al dente. Drain thoroughlv and transfer to a warm serving dish.
4. Flake the tuna fish into large chunks and add to the sauce with the capers. Heat gently for 1-2 minutes, pour over the pasta, ross gently and serve immediately.