FoodBank Recipe

Tomato Sauce with Tuna and Garlic

By Marcella Hazan

Time: 30 minutes
Servings: 2
Ingredients:

• 2 tbsp extra-virgin olive oil
• 1 clove garlic, finely chopped
• 14 oz / 400 g tin chopped tomatoes
• 7 oz / 200 g tin tuna (in olive oil if possible)
• a knob of butter
• 8 oz / 200 g pasta
• 2 tbsp chopped fresh parsley
• salt and pepper

Directions:

1. Sauté the garlic in the olive oil until it turns pale gold. 
2. Add the canned tomatoes with their juice, stir, and simmer steadily for around 20 minutes, until the oil floats free. 
3. Turn off the heat.
4. Drain the tuna (optional) and flake it into the tomatoes, stirring to distribute it evenly. Taste for seasoning and correct for salt if necessary. Add a little black pepper, the butter and the parsley, and mix again.
5. Toss with cooked pasta. 

Note: Since this recipe was written several decades ago, the size of tuna cans is smaller. Add more tuna as needed.