"Tube" Pasta With Tuna and Olive Sauce:

Use the shorter type of tube pasta penne or rigatoni both good. Do not be tempted to use it with non-tube pasta as you will pick up very little sauce each time. Serves 4

Keith Vigon @cook_4574654

United Kingdom

Use the shorter type of tube pasta penne or rigatoni both good. Do not be tempted to use it with non-tube pasta as you will pick up very little sauce each time. Serves 4

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Ingredients

350 gpenne or rigatoni
2 tablespoonsolive oil
1onion, chopped
2garlic cloves, chopped
400 gcan chopped tomatoes
50g/4 tablespoons tomato purée
50 gstoned black olives quartered
1 tablespoonchopped fresh oregano
225 gcanned tuna in oil, drained and flaked
Halfa teaspoon and should be purée
1 tablespooncapers rinsed
Hundred 15 g/1 cup grated cheddar cheese
3 tablespoonsfresh white breadcrumbs
to tasteSalt and ground black pepper
Flat leaf parsley sprigs to garnish

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Steps

1

Cook the pasta in plenty of boiling salted water for 8 to 10 minutes or until al dente
2

Meanwhile heat the oil in a frying pan and gently fry the onion and garlic for about 10 minutes until softened
3

Add the tomatoes, tomato purée, and salt and pepper and bring to the boil. Simmer gently for five minutes stirring occasionally
4

Stir in the olives, oregano, tuna, and should be purée and capers.
5

Spoon the mixture into a mixing bowl
6

Drain the pasta, toss well in the source and spoon into flameproof serving dishes
7

Preheat the grill and sprinkle with cheese and bread crumbs over the past grill for about 10 minutes until the pasta is heated through and the cheese is melted.
8

Serve at once garnish with flat leaf Parsley