Pasta Al Tonno with Onions
From nemo 17 years ago
- 30 minutes to make
- Serves 4
This recipe is really yummy! Initially my dad invented it, we all loved it and when asked what he put in it he was rather vague about all the ingredients. I’ve come up with a recipe that tastes just as good plus it has the extra kick of chili peppers! Read more (they are optional, i’m sure it’s wonderful either way - you let me know) See less
Ingredients
- 500g fusilli pasta shopping list
- 1 tin of peeled and chopped tomatoes (pulp) shopping list
- 1/2 bottle of tomato puree (or a second tin of pulp) shopping list
- 2 x 80g tins of tuna - I use tuna in olive oil, but you could use the one in brine too - drained shopping list
- 1 chili pepper - I used a dried red one, cut with kitchen scissors into tiny pieces - wash hands right after handling it! shopping list
- 1 medium sized onion - cut into small pieces shopping list
- 1/2 teaspoon dried Origanum shopping list
How to make it
- Fill a large pot with water and bring it to boil on high heat with the lid on. While awaiting the bubbles continue with the sauce:
- In a non-stick pot add a little oil and sauté the onions. They must not turn brow, just translucent.
- Turn the heat low while you add the following ingredients:
- Add the tuna, the origanum, 1/2 teaspoon salt and the chili pepper - mix it.
- Add the Tomato pulp and puree, mix and put on high to boil.
- Once boiling, turn the heat low until pasta is done.
- Once the water for the pasta is boiling add 2 heaped table spoons of salt and add the Fusilli.
- Stir occasionally to avoid sticking.
- Follow cooking time displayed on individual packaging then drain.
- Add a few scoops of sauce into the drained pasta and mix.
- Now add it to the plates and pour some more sauce on each plate.
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