INGREDIENTS:
1 x 185g can Sirena Tuna in Olive Oil or 185g can Sirena Tuna in Olive Oil with Chilli
400g can of Italian peeled tomatoes
350g pasta (we have used spaghetti)
½ cup frozen peas and/or 1 tbsp chopped parsley
1 clove finely chopped garlic and/or one small onion finely chopped
4 tbsp olive oil
Salt and pepper to taste
METHOD:
In a saucepan, fry the garlic and/or onion in oil on a gentle heat until translucent (about 5 minutes). Add the tomatoes. Season with salt and pepper. Simmer on gentle heat until reduced by 1/3. Add the contents of the can of Sirena Tuna in oil or with chilli. Break the tuna up into small pieces. Add the frozen peas and cook for a further 3 minutes.
Bring a large saucepan of water and 1tbsp salt to the boil. Add the pasta and stir to make sure the pasta doesn’t stick together. Cook until ‘al dente’ or follow the cooking time on the pasta packet. Drain the pasta and return to the saucepan. Add the sauce. Stir for a minute over low heat then serve immediately sprinkled with the chopped parsley.
Serves 2 large bachelors or a small family of 4 as an entrée