TUNA AND TOMATO

QUICK COOK

SERVES 4

6 tbsp extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 - 14oz (400g) can Italian plum tomatoes, chopped
1 - 7 oz (200g) can tuna in oil, drained and flaked
salt, black pepper
1 lb (500g) dried pasta

Heat oil in a skillet. Add onion and garlic and cook, stirring constantly over medium high heat, until softened, 5 minutes. Add tomatoes. Simmer rapidly until just thickened, 10 minutes. Add tuna and cook until hot through, 3 minutes. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to the hot sauce. Toss well to coat. Serve immediately.

which pasta?

Strands, thin ribbons or tubes - spaghetti. linguine or penne.

think ahead

Make sauce up to 2 days in advance. Cover and refrigerate.

variation
PIQUANT TUNA WITH TOMATOES
Add 1 tbsp rinsed capers and 12 sliced pitted black olives to the pan with the tuna. Finish as directed.