Mediterranean pasta

Recipe from: 11/19/1992 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 250
    g
    uncooked spaghetti
  • salt
  • oil
  • 1
    large onion, finely chopped
  • 1
    clove garlic, crushed
  • 1
    green pepper, seeded and diced
  • 100
    ml
    white wine
  • 400
    g
    whole, skinned tomatoes, finely chopped
  • 50
    ml
    tomato purée
  • 20
    ml
    sugar
  • 5
    ml
    basil
  • salt and freshly ground black pepper
  • 200
    g
    tuna in brine, drained
  • few black olives
  • 100
    g
    feta cheese, diced
  • 50
    ml
    parsley, finely chopped
 

Method

 
Cook the spaghetti in rapidly boiling salted water to which a little oil has been added. Drain. Sauté the onion, garlic and green pepper in oil until soft. Add the white wine, tomatoes and tomato purée, reduce the heat and simmer until a fairly thick sauce has formed. Season with sugar and basil, and to taste with salt and pepper. Flake the tuna slightly and add to the tomato sauce along with the olives. Simmer until heated through. Blend the spaghetti and serve with diced feta cheese. Garnish with a sprinkling of parsley. Serve 4.
 

Read more on: fish/seafood  |  shallow-fry
 

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