TUNA SAUCE
Ingredients:
1 can of tuna with oregano (Pacific Blue, crumbled)
1 onion (200 gr., Roughly cut in pen)
5 cloves garlic (finely chopped or sliced)
2 cubes of seasoning paella (Iberia, dissolved in 4 cups water)
1 can whole tomatoes (half crushed with a fork, no blending)
2 tablespoons tomato paste
2 tablespoons sugar (or to taste, I like the sweetish sauce)
Basil (10 to 12 leaves into fine strips)
Oregano (A sprig, finely chopped)
seedless black olives to taste (sliced \u200b\u200bor hoops).
chopped parsley (for garnish)
Salt to taste
pepper to taste
1 tablespoon butter (or margarine)
extra virgin olive oil
products marks a reference can only use they get. Paella cubes can be replaced by Knorr fish cubes but are somewhat more affectionate (higher cost).
ingredients are also a reference to play with the amounts until the taste or flavor you like.
Preparation:
- Heat oil and butter in a bowl
- Add garlic and brown. Then add the onion until it becomes crystal
- Add tomatoes, paella cubes dissolved in water and tomato paste. Mix well
- medium heat and let it undermine the preparation
- Add sugar and season. Try seasoning. Adjust to taste
- Add flaked tuna. Mix well
- Add basil, oregano and olives. Mix well
- Test and adjust seasoning to taste if necessary
- Serve and garnish with parsley
The paste should be prepared "al dente." The rigatone is doing very well.
Shortly before the pasta is download it from the heat and punch of cold water to stop cooking.
In a saucepan add a little sauce, add the pasta and finish cooking until al dente.
Serve in bowl and add sauce to taste.
Parmesan has not ... but I'm guessing that's enough because I like it.
Pan tap and a full calorie Pepsi Cola .... no sense a diet soda ... I say, beer or wine to "mangia" rich and flavorful. The bread is important in order to complete the cleaning of the plate and get it ready for storage in the cupboard.
Try it and then tell me
