Tomato and tuna pasta

Recipe from: 3/2/2000 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 30
    ml
    olive oil
  • 1
    onion, chopped
  • 2
    cloves garlic, cashed
  • 4
    courgettes, sliced into rings
  • 125
    g
    fresh button mushrooms, sliced
  • 400
    g
    whole peeled tomatoes, finely chopped
  • 200
    g
    tuna, drained
  • 30
    ml
    chutney
  • 15
    ml
    Worcestershire sauce
  • 15
    ml
    tomato sauce
  • 15
    ml
    balsamic vinegar
  • basil or origanum to taste
  • salt and pepper to taste
  • Tabasco sauce to taste
  • 500
    g
    pasta, such as shells
 

Method

 
Heat the olive oil and stir-fry the onion and garlic until soft. Add the courgettes and mushrooms and stir-fry lightly. Add the tomatoes and tuna, reduce the heat and simmer until flavoursome and heated through. Add the chutney, Worcestershire sauce, tomato sauce and vinegar and heat through. Season to taste with basil, origanum, salt and pepper, and Tabasco sauce. Cook the pasta in rapidly boiling water until just tender. Drain and serve with the tuna sauce Serves 4.
 

Read more on: fish/seafood
 

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