Pasta with tomato sauce and tuna
What could be better than a meal that’s on the table within half an hour but tastes like you’ve spent hours in the kitchen? This pasta with tomato sauce and tuna is my absolute go-to for busy weeknights.
- 300 gr spaghetti
- 1 ui
- 2 cloves of garlic
- 2 sprigs of basil
- 1 tsp dried oregano
- 400 g canned tomatoes
- 150 g canned tuna (in water)
- 8 ansjovisfilets
- 50 g black olives
- 1 tbsp capers
- 50 g Parmesan cheese (grated)
- olive oil
- pepper
- Peel the onion and garlic and chop both finely. Slice the olives and cut the anchovies into pieces. Drain the tuna.
- Heat a splash of olive oil in a large frying pan and sauté the onion, garlic, oregano, pepper, and salt for about 3–5 minutes over medium heat until golden brown. Add the canned tomatoes and let the sauce simmer gently for 10 minutes until it has thickened nicely.
- Meanwhile, cook the spaghetti al dente according to the instructions on the package. Drain, but set aside a little of the cooking water.
- Add the pasta to the sauce along with a few generous tablespoons of the cooking water. Stir the tuna, olives, anchovies, and capers into the sauce. Stir well until everything is nicely combined and the sauce clings to the pasta.
- Serve the pasta with grated Parmesan cheese and some fresh basil leaves.
In the mood for something different? Then take a look at my other pasta recipes. Or go for a pasta salad.
Delicious weekday pasta with tomato sauce and tuna
The sauce is deliciously rich, and because you add a little of the pasta cooking water, it binds well and becomes silky smooth. This pasta with tomato sauce and tuna is truly the kind of comfort food that makes you happy, whether you make it for yourself after a long day or for the whole family. Just place the pan in the middle of the table, sprinkle plenty of Parmesan cheese over it, and you are guaranteed success at the table.
The perfect pasta for a busy Monday; I already have almost all the ingredients in my pantry as standard.
