This is a great weekday meal that makes use of the pantry and, unlike the types that come in a box with an evil puppet shaped like an oven mitt, this tastes good. The sauce can also be used as a base for other fish or shellfish. If you do not have tuna in oil, drain off the water and use more olive oil at the start. Mince an anchovy or two and toss it in with the tomatoes for more spice.
Tomato Tuna Pasta
- 1 small onion diced fine
- 3 cloves garlic minced
- 3 tbsp chopped fresh parsley
- 28 oz can whole tomatoes crushed by hand
- 2 tbsp capers packed in salt
- 1 can tuna packed in oil
- 2 cups sliced fresh mushrooms
- 1/2 cup red wine
- 1 lb pasta
Cook pasta in boiling salted water until al dente. Drain and set aside. In a large saute pan press all the oil out of the tuna can. Add 1 tbsp olive oil and over medium heat cook onion until translucent. Add garlic and capers and cook for two minutes. Add tuna and stir well. Add wine and tomatoes and bring to a boil. Turn heat down to a simmer and add mushrooms. Season with salt and pepper and cook until thick, about 15 minutes. Add pasta and parsley and stir well to coat. Cook an additional minute and then serve with grated Romano.