We are huge tuna fans in this household. It is such a healthy, yummy, versatile ingredient and I am so pleased that little man is starting to like it. He now asks to eat it straight from the can! In fact he prefers it that way and will get a bit hesitant of eating it when he can see it in a dish such as this.
Hubby works weekends and therefore we are often looking for really quick meals we can make for dinner. My four month old baby still isn’t in a routine where I know what time I can set aside to prepare a meal each night, so sometimes we are cooking at the very last minute, complete with screaming baby and whiny toddler.
The added cream in this dish cuts back the acidity of the tomatoes. You could also add some chilli and capers for a dish more reminiscent of puttanesca.
1/2 large red onion, sliced
1 clove garlic, crushed
700ml tomato passata/sugo
185g can tuna in olive oil, drained
1/3 cup chopped parsley
1/3 cup pitted Spanish olives, chopped or left whole
1-2 tablespoons thickened cream
While you are boiling the salted water/cooking the pasta, cook the onion and garlic until soft and translucent. Add the tomato passata and season to taste. A few minutes before the pasta is ready, throw in the tuna, parsley and olives into the sauce and give it a good stir. Turn off the heat and stir in the cream. Combine with the pasta and serve, with or without parmesan cheese.