Tuna Spaghetti in Tomato Sauce

By Kitchen Sanctuary

Ingredients

300 g (10.5 oz) spaghetti
2 tbsp extra virgin olive oil
1 onion (peeled and finely diced)
2 garlic cloves (peeled and minced)
1/4 tsp salt
1/4 tsp ground black pepper (plus extra to serve)
1/2 tsp dried chilli (red pepper) flakes
2 x 400 g (2 x 14 oz) tins finely chopped tomatoes
1 tsp sugar
2 x 145 g (2 x 5 oz) cans tuna in olive oil (drained and flaked )
100 g (3.5 oz) mixed olives (drained, pitted, and sliced in half)
50 g (1/2 packed cup) grated Pecorino cheese (or parmesan)
30 g (1 packed cup) baby salad leaves
1 tbsp extra virgin olive oil

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Cook the pasta in boiling, salted water, as per the packet instructions (ideally until al dente). Once cooked, drain, reserving 1/2 cup of the cooking water.

Meanwhile, heat the oil in a large pan (skillet), over a medium-high heat until hot. Add the onion and cook for 5 minutes, stirring often, until softened.

Add the garlic, salt, pepper, and chilli flakes and stir together for a further minute.

Add the tinned tomatoes and sugar, stir and bring to the boil. Simmer for 4-5 minutes until slightly reduced.

Add the tuna and olives. Stir together and cook for a further 4-5 minutes, stirring gently (so as to not mush up the tuna) a few times during cooking, until the tuna is warmed through.

Add the cooked spaghetti and toss together. Add in splashes of the pasta cooking water if you want to loosen up the sauce further.

Divide between bowls and top with grated Pecorino, salad leaves, a drizzle of extra virgin olive oil and a sprinkling of pepper before serving.