Store-cupboard pasta
23/5/2010
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This is a great meal to throw together out of the ingredients you have in the cupboard.
Ingredients
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| 2 tbsp | Olive oil |
| 1 | Red onion |
| 1 | Red chilli |
| 400 g | Chopped tomatoes |
| 345 g | Tomato pasta sauce |
| 1 tbsp | Capers |
| 2 tbsp | Black olives |
| 1 tsp | Sugar |
| 400 g | Penne pasta |
| 185 g | Tinned tuna in oil |
| 1 to taste | Salt & freshly ground pepper |
| ½ cup | Basil |
Directions
- Heat the oil in a saucepan and cook the chopped onion and chilli (deseeded and chopped) for 3 minutes. Add chopped tomatoes, pasta sauce( preferably, tomato and basil pasta sauce), capers, olives (pitted and chopped) and sugar, then simmer for about 15 minutes.
- Meanwhile, cook the pasta in boiling salted water for 8 to 10 minutes until just tender.
- Add the drained tuna to the sauce, season and warm through. Drain pasta and add to the sauce. Serve scattered with fresh basil, if desired.
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