Tomato and tuna sauce for pasta

Last week we saw a single trick to make the pasta not stick even after being cooked for a day and having been in the fridge overnight.

The sauce that I used on that occasion is tomato with tuna that, after having tried different ways of doing it, this is the one that has remained the preferred one.

I will tell you how to prepare the tomato sauce and tuna for pasta:

• Degree of difficulty: Easy
• Preparation time: 15 minutes

Ingredients:

• Pasta to taste (calculate here the amount of pasta per person)
• 3 cans of tuna in olive oil
• 2 peppers (one green and one red)
• 2 teeth of Garlic it
• 1 medium can of tomato concentrate (can be substituted for your ketchup always or even by a landlady)
• 1 teaspoon of pepper
• 1 teaspoon of Comino
• Sal Island to taste
• A little bit of ginger powdered

Preparation of tomato and tuna sauce for pasta

In a saucepan or frying pan, heat the oil from one of the tuna cans (or two if you see that it is not enough). When it is hot add the teeth of it cut into slices. While they are browning, cut the peppers into small pieces and when you finish add them as well. Mix everything together and let it cook for a few minutes.

When they are ready add the tomato concentrate and water until you get a consistent sauce (if you use Canned or homemade tomato sauce no need to add water), add the pepper, Comino, ginger, shawl and tuna (well drained of oil).

Leave a couple of minutes on the fire and that's it. You only have to prepare the pasta according to the manufacturer's instructions or following the small last week's tutorial and add the salsa. Bon Appetite!.

When serving:

When you add the sauce to the pasta, sprinkle it with grated cheese and gratin it in the oven, rich, rich !.

Recipe tips

As I said before, this sauce has remained as the favorite after having tried different ways of preparing a tomato sauce with tuna for pasta, so I've been repeating it for quite some time. Some slight changes that I have ever made when missing an ingredient have been:

• If he didn't have a red pepper, he would just add two green ones.
• If I lack garlic, I replace it with one onion diced.
• And of course you can add more ingredients, my preferred option is the mushrooms.

The best…

If you make pasta often you can prepare a lot of sauce and store it in the freezer. Just wait for it to cool completely and put it in jars that close well, but do not fill them to the top. When you need it, simply defrost and in 5 minutes you will have your pasta dish ready.

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