1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 red pepper, cored, deseeded and diced
1 teaspoon smoked paprika
4-2 teaspoon crushed dried red chillies
400 g (13 oz) can chopped tomatoes
150 ml (4 pint) vegetable or fish stock
200 g (7 oz) can tuna in water, drained
salt and pepper
375 g (12 oz) dried spaghetti
4 tablespoons freshly grated Parmesan cheese
small handful of basil leaves


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan over a medium heat, add the onion and cook, stirring, for 5 minutes or until just browning around the edges.
2. Add the garlic, red pepper, paprika and chillies and cook for 2 minutes. Add the tomatoes and stock and season to taste.
3.Bring to the boil, then transfer to the slow cooker pot.
4.Break the tuna into large pieces and stir into the tomato mixture. Cover and cook on low for 4-5 hours.
5.Meanwhile, cook the spaghetti in a saucepan of lightly salted boiling water according to the packet instructions until just tender. Drain and stir into the tomato sauce.
6.Spoon into 4 shallow bowls and sprinkle with the grated Parmesan and basil leaves.
7.FOR DOUBLE TOMATO ARRABIATA, follow the recipe above using 75 g (3 oz) sliced, drained sun-dried tomatoes in oil and 100 g (3½ oz) sliced button mushrooms instead of the tuna. Cook and serve as above.

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