Pasta
1-198 g can of solid light tuna in oil (7 oz)
1-156 mL can of tomato paste (51/2)
4 chopped green onions
2 tablespoons olive oil or use oil drained from tuna
salt and pepper to taste
1 package (of any shape) of pasta (450 g)
Traditionally, I would cook this dish on a Friday, since many Italians have fish on Fridays. It is also a quick easy dish to prepare when there is no sauce available. Goes well with garlic bread and a large salad.
In a deep frying pan heat oil and sauté chopped green onions.
Add tuna and break into small pieces as it heats up.
Add the tomato paste and stir . Fill the empty tomato paste can with water three times and add to pan.
Add salt and pepper to taste. If desired add 2 tbsp. of red wine and a pinch of cayenne pepper.
Stir and let simmer for twenty minutes.
Half fill a large pasta pot with water and add a tbsp of salt. When water boils, add pasta and cook until pasta if soft , but firm ( al dente).
Drain pasta when ready, place back in pot, and add the tomato and tuna sauce. Spoon onto dishes and serve hot. Serves about 6.