This is one of those fantastic mid-week meals that you will find yourself having again and again and again. It is quick, easy and ever so satisfying. Sam’s sister is getting married on Saturday and so I have been slaving away to make three cakes for the occasion and therefore have not have a huge amount of time or focus on dinner. Times like these call for one thing and one thing only, and that’s a great pasta dish. It doesn’t take much prep and you can leave the sauce simmering away while it cooks, which gives you time to potter and do other things (attempt to tidy up the crazy mess I made in my case). This recipe would give you enough sauce for four people, however there are only two of us, so we used the left overs to top a halved baguette, smother it in cheese and grilled it, it was absolutely delicious!
– 1 tbsp olive oil
– 1 red onion – finely sliced
– 1 yellow pepper – finely sliced
– 2 garlic cloves – minced
– 1 x 160g tin tuna – drained
– 1 x 400g tin tomatoes
– 4 tbsp salsa (I used leftovers from my previous blog dinner)
– 1 tbsp tomato puree
– Juice 1 lemon
– 1 tsp oregano
– 1 tbsp capers
– Enough linguine for 4 people – cooked in salty water according to the pack instructions
– Parmesan cheese – to serve
Heat the oil in a large frying pan/good saucepan and fry the onions for 5 minutes, or until soft.
Add the pepper and the garlic and fry off for 2 minutes
Stir in the remaining ingredients (bar the pasta and parmesan), bring to the boil and then simmer while you cook your pasta.
Once your paste is cooked, drain and stir in the sauce
Plate up and top with freshly shaven parmesan