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: Maya Kitchenette

Pasta with Tuna and Tomato Cream Sauce

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories: 452
Ingredients Method

Ingredients
  

  • 500 g pasta I used spaghetti but fusilli would be good too
  • 8 large sun-dried tomatoes chopped
  • 4 tbsps extra virgin olive oil
  • 3 cloves garlic minced
  • 1 onion - chopped
  • 2 cups 500ml tomato sauce (I used canned diced tomatoes, which i mashed up quite finely)
  • 1 can tuna drained (I used packed in brine)
  • 1/2 cup whipping cream
  • 1 bunch fresh flat-leaf parsley or cilantro finely chopped
  • Salt and black pepper to taste
  • 1/2 tsp sugar if the tomatoes are too tart
  • Grated parmesan cheese for sprinkling

Method
 

  1. Cook your pasta until al-dente. Do remember to reserve 1/2 cup of the cooking water later on.
  2. While the pasta is cooking, in another pan heat the EVOO.
  3. Brown the onion.
  4. Add in the garlic and sun-dried tomatoes.
  5. Add the tomato sauce and cook for 5 minutes.
  6. Add in your tuna and whipping cream.
  7. Season with salt and pepper and add some of the reserved pasta water.
  8. At this point, you can choose the toss the pasta in the sauce or top the sauce over the pasta.
  9. Sprinkle with grated parmesan cheese before serving.