Tuna tomato pasta

Caramelising the onion before adding the rest of the ingredients in this simple pasta dish creates a deep, rich flavour base you won't be mad about.

• serves

  4

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 100 ml extra virgin olive oil
• 1 large brown onion, diced
• 3 garlic cloves, roughly chopped
• 190 g tinned tuna in oil (smoke flavour)
• ½ tsp chilli flakes, or to taste (optional)
• 1 tbsp baby capers
• 700 ml tomato passata
• salt and black pepper, to taste
• pinch sugar
• 500 g dried linguine or spirals
• parmesan cheese, to serve (optional)

Instructions

1. Heat a large, lidded frying pan over medium heat and add the oil and onion. Cook the onion for about 10-15 minutes or until caramelised and lightly browned. Add the garlic, tuna (with its oil), chilli and capers and fry for about 3 minutes or until fragrant, then add the passata. Season with salt, pepper and sugar and bring to a simmer. Cover and simmer for 30 minutes.
2. Cook the pasta according to packet directions (but start testing 2 minutes before the time given on the packet). Add the pasta to the cooked sauce along with about 60 ml (¼ cup) of the pasta water and mix well. Transfer to serving bowls, sprinkle with the parmesan cheese and serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.