Angela's Pasta and Tuna

Ingredients

• 1.300 gram linguine, or similar long pasta; short pasta (penne or rigatoni) if adding mushrooms
• 2.2 garlic, whole cloves for braising; removed before serving
• 3.1 chili, seeded and diced
• 4.400 gram tinned tomatoes
• 5.salt, pepper, and sugar
• 6.400 gram tinned tuna, add with oil
• 7.Italian parsley, chopped

Method

1. 1.Braise the garlic and chili in a little olive oil.
2. 2.Add the can of tomatoes with its juice. Season with salt, pepper and a good pinch of sugar.
3. 3.Simmer about ½ hour. Break up the tomatoes with a fork while simmering — they should be rough chunks.
4. 4.Add the 2 tins tuna with their oil. Simmer 10 minutes.
5. 5.Remove the garlic cloves. Adjust seasonings.
6. 6.In the meantime, cook the pasta and drain.
7. 7.Toss the tuna sauce through the pasta and let stand a few moments before serving. This allows the pasta to absorb the sauce.
8. 8.Sprinkle with the parsley.

Notes

• If adding mushrooms: cut in four and simmer with the tomatoes. Use a short pasta (penne or rigatoni) rather than linguine.
• This dish is also nice as a cold salad — use a short pasta as it mixes better and does not stick as easily.