Red Tuna Sauce
|Olive oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Tomato sauce||1 Can (10 oz)|
|Water||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Tuna fish||1 Can (10 oz), drained|
|Capers||2 Teaspoon, drained|
|Vegetable oil||1 Tablespoon|
|Fusilli/Fettuccini / linguine||8 Ounce (Uncooked)|
|Minced fresh parsley||2 Tablespoon (For Garnish)|
Heat olive oil in a small saucepan.
Saute onion, garlic and mushrooms in oil until onion is golden.
Add tomato sauce, 1/2 cup water, 1/8 teaspoon salt and pepper.
Simmer 25 minutes.
Add tuna fish and capers.
Cook 5 minutes.
Bring 3 quarts water to a rapid boil in a heavy 5 quart Dutch oven.
Add 1 tablespoon salt and vegetable oil.
Gradually add fusilli, fettuccini or linguine, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Serve tuna sauce over hot cooked pasta.
Sprinkle with minced parsley.
Makes 4 servings.