Spaghetti with Tuna and Fava Beans
From ruth2003 14 years ago
- 20 minutes to make
- Serves 2
And olives-very much optional, but I love them, had them in the cupboard and had to have them! I love them.Love the texture, consistency and most of all the fact that they have the ability to absorb a whole load of flavour. Read more I decided to use them in this recipe because I knew they would absorb the sweetness of the tomato sauce and the saltiness of the tuna, complementing the two and adding extra texture. The olives are added for extra flavour and texture but they are entirely optional as I know, not everyone loves them! See less
Ingredients
- spaghetti (amount is up to you-loads for me ) shopping list
- 1 can of plum tomatoes shopping list
- 1 tsp tomato puree shopping list
- 1 pinch of dried thyme shopping list
- 1 pinch of dried oregano shopping list
- 1 pinch of dried Italian herbs shopping list
- 1 pinch of sweet paprika shopping list
- 1 pinch of cayenne pepper shopping list
- 1 stock cube (chicken or vegetable) shopping list
- 1 tsp of sugar shopping list
- extra virgin olive oil (important for flavour) shopping list
- 2 crushed cloves of garlic shopping list
- 1 chopped onion shopping list
- 1 cup of broad beans (frozen or canned) shopping list
- 1 tin of tuna shopping list
- Some chopped olives (optional) shopping list
How to make it
- Fry the onion and add the garlic once the onion is translucent.
- Add the tomatoes and the tomato puree
- Add the herbs and spices.
- Crush the stock cube and add to the sauce.
- Taste for seasoning and add the sugar.
- Cook on medium heat until sauce begins to thicken.
- Add the tuna and broad beans.
- Cook on medium heat for as long as it takes you to boil the spaghetti (approximately 15-20 minutes), this way you're allowing the broad beans to absorb the flavours.
- Boil the spaghetti and add it to the sauce.
- Add the chopped olives and on a very low heat incorporate the sauce into the pasta until every strand is well coated.
Serve
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