3 tablespoons olive oil 1 clove garlic 65 g/21⁄2 oz canned tuna in oil, drained and flaked
3 tablespoons tomato puree 1 tablespoon finely chopped fresh flat-leaf parsle
350 g/12 oz spaghetti salt and pepper


1.Heat the olive oil in a pan, add the garlic, cook until it has browned, then remove it from the pan. Add the tuna and mix well. Stir the tomato puree with 1-2 tablespoons warm water in a bowl, then stir into the pan and cook heat for 15 minutes.
2.Remove the pan from over a low the heat, stir in the parsley and season with salt and pepper.
3. Meanwhile, cook the spaghetti in a large pan of salted, boiling water until al dente, then dram, toss with the sauce and serve.

Leave a Reply

Your email address will not be published.