Spaghetti with Tuna
(Spaghetti Al Tonno)
Ingredients:
2 and 1/2 oz (65 grams) canned tuna in oil, drained and flaked
3 tablespoons tomato puree
3 tablespoons extra virgin olive oil
1 garlic clove
1 tablespoon finely chopped fresh flat-leaf parsley
12 oz (350 grams) spaghetti
Salt and pepper
Directions:
Heat the olive oil in a pan.
Add the garlic, cook until it has browned, then remove it from the pan.
Add the tuna and mix well.
Stir the tomato puree with 1-2 tablespoons warm water in a bowl, then stir into the pan and cook over a low heat for about 10-15 minutes.
Remove the pan from the heat, stir in the parsley and season with salt and pepper.
Meanwhile, cook the spaghetti in a large pan of salted, boiling water until 'al dente', then drain, toss with the tuna sauce and serve. Serves 4.