Tuna and onion tomato sauce

1 Servings

Ingredients

Quantity Ingredient
2 cups Diced or peeled tomatoes; chopped
1 medium Onion; finely shredded
1 Clove of garlic
1 small Can of tuna fish
2 tablespoons Extra virgin olive oil
1 Bay leaf
1 pinch Salt
1 pinch Black pepper
1 teaspoon Anchovy paste
1 tablespoon White wine

Directions

OPTIONAL

(in Italy it's usually served with spaghetti or small pasta, such as bowties or corkscrews)

Place oil, onion, garlic and bay leaf in a saucepan. Add 2 tb cold water (or 1 tb cold water and 1 tb white wine). Cover and simmer on low heat until onion is dissolved (it takes 30 to 40 minutes). Add tomatoes and salt, and simmer for another half hour. Add tuna fish and anchovy paste and simmer for 15 to 30 minutes. Add pepper after removing the pan from the heat. (If you're going to freeze it, just leave pepper out - it can be added after you've thawed and reheated the sauce).

Posted to TNT Recipes Digest, Vol 01, Nr 922 by Lucretia B <lucretiab@...> on Jan 10, 1998

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