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Fusilli With Tuna

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  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), thinly sliced
  Canned italian crushed tomatoes in puree 30 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Canned tuna in oil 6 1⁄2 Ounce, drained (1 Can)
  Capers 2 Tablespoon, drained, rinsed
  Pepper 1⁄2 Teaspoon
  Fusilli/Penne 1 Pound

1. In a nonreactive large saucepan, heat olive oil over medium-low heat. Add garlic and cook about 1 minute, or just until it begins to turn golden. Add tomatoes with puree, water, and parsley. Bring to a boil over medium heat. Reduce heat to medium-low and cook uncovered, stirring occasionally, 25 minutes. Add more water if sauce becomes too thick.
2. Break tuna into chunks and add to sauce. Stir in capers and pepper. Cook until heated through, 1 to 2 minutes. Remove from heat and cover to keep warm. When sauce is almost ready, cook fusilli in a large pot of boiling salted water until tender but still firm, 10 to 12 minutes; drain. Pour pasta and sauce into a warmed large bowl and toss together.

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