This has to be one of my all time favourites - if I can't think of something to cook for tea, this is what I have.
The tuna sauce is one I use instead of bolognaise as I'm not a fan of minced meat - it's also good to use in a seafood lasagne.
Just use this tuna sauce to layer the lasagne sheets where you would have put the bolognaise sauce - you then get a seafood lasagne - there you go, two recipes for the price of one!
This will serve two people with healthy appetites - easily doubled for more.
1 can (7oz, 200g) tuna in oil
2 tbspns olive oil
1 large onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
1 cans (14oz, 400g) peeled chopped plum tomatoes
6 anchovy fillets - drained and chopped
2 tbspns capers - chopped
1 tspn dried basil
8 oz (225g) pasta - your choice, macaroni,penne or spaghetti
salt and pepper to season
Grated parmesan to serve
Drain the oil from the tuna into a large saucepan. Add the olive oil and fry the onion and garlic gently until softened.
Add the tomatoes and simmer for about 25 minutes until thickened.
Cook the pasta in plenty of boiling water (a dash of oil will help prevent sticking) according to the instructions on the packet.
Add the tuna, anchovies, capers and basil to the tomato sauce and heat through - taste and adjust seasoning.
Serve the tuna sauce spooned over the hot pasta - sprinkle over parmesan to taste and enjoy this fish pasta recipe with some crusty bread to mop up the juices.
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By Liz Alderson, Mar 19, 2016
How to make tuna sauce for Italian fish recipe.
Prep Time: 2 minutes
Cook time: 10 minutes
Main Ingredient: Tuna