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Tuna, Olive and Tomato Pasta

I love living in Cornwall but I often miss out on attending foodie events because I live so far away from London (a small price to pay for living in such a beautiful part of the country). I was invited to attend a Taste of Spain Olive masterclass with chef Omar Allibhoy on the 14th September in London, which unfortunately I had to turn down due to travel costs. However, Taste of Spain made sure I didn’t miss out altogether and sent me some Olives through the post so I could have a go at creating some of my own recipes. 

This Tuna, Olive and Tomato Spaghetti was born after a late one at work. It takes less than 20 minutes to make, which is great  for when time is short. I made this for myself and hubby (the kids had already eaten at Nana’s house), so I added lots of fresh red chilli. However, Rory took a liking to it and ended up eating half of mine (he’s a toddler that likes his chilli....and olives!) and in the process splattered his PJ’s in tomato sauce. It was a success all round!


TUNA, OLIVE AND TOMATO SPAGHETTI

| Serves: 2  | Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes |



Ingredients: 

  • 1 red onion, sliced
  • 2 garlic cloves, chopped
  • 1 red chilli, deseeded and chopped
  • 1 TSP fresh thyme leaves
  • 400g tin chopped tomatoes
  • Big pinch of sugar
  • Handful of green olives, sliced
  • 1 small tin of tuna in brine, drained and flaked
  • Seasoning
  • 250g spaghetti

Instructions:

  • Step 1: Put a large pan of water on a high heat for the spaghetti.
  • Step 2: Heat some oil in a frying pan and cook the onion, garlic, chilli and thyme for 5 minutes until soft. Add the tomatoes, sugar, olives and tuna and simmer.
  • Step 3: Add the spaghetti to the pan of now boiling water and cook until al dente, drain and toss with the sauce. Season to taste.

| Author: Beth Sachs | Date: 22nd Spetember 2011 |


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