If there’s a dish that I’ve made hundreds of times it’s this one! It’s actually a recipe that an ex-roommate of mine brought from Italy back when we were second year in college. It was good, so so good, or so we thought back then, but now when I think about the way it looked and tasted I’m a bit horrified of the way I was perceiving food.
It was nothing more than overcooked pasta with tuna and some chopped tomatoes on top. It looked more like a kind of a badly made salad than a cooked dish. But, we didn’t care, we were in college and any food was good food, right?
Well, no! We should have known better! But, time passed, our brains started to migrate from our bottoms to our heads and a few years later here we are with a proper tomato and tuna pasta dish.
And what a treat it is!
- 200g Penne pasta or any kind of pasta your prefer
- 1 medium size red onion, finely chopped
- 1 can of chopped tomatoes
- 2 cans of tuna
- 2 hot chili peppers, with the seeds removed and chopped
- 1 lemon
- 1 handful of fresh parsley
- 2 tablespoons of olive oil
- ¼ teaspoons of salt
- Heat up one tablespoon of olive oil in a large non-stick pan and at low temperature fry the onion and the hot chili peppers for about 5 minutes, until they get soft.
- Turn the heat up and get the tomatoes and the tuna in the pan. Season with a pinch of salt. Let the mix boil for about 20 minutes.
- In the meantime boil the pasta in a pot as indicated on the package. When the pasta is cooked al dente get it out of the boiling water and in the pan with the tomato and tuna sauce.
- Add to the mix 1 tablespoon of olive oil, a handful of chopped parsley leaves and the juice from half a lemon.
- Mix everything together and turn the heat off.
- It’s all done, so bon appetit!