Pasta with tuna, tomatoes and capers
Recipe from the Mediterranean style is a summer dish, quick to prepare in a few minutes on the way back from the beach.
Ingredients for 4 people:
13 oz. (370 gr) pasta
1 can of tuna in olive oil (170 g).
16 cherry tomatoes Piccadilly
1 tablespoon capers in vinegar
2 sprigs of basil
2 teaspoons tomato paste
2 tablespoons extra virgin oil
Chop the onion and sauté with olive oil in frying pan
When it starts to brown add the tomatoes chopped very coarsely
After about 10 minutes, add the drained tuna oil conservation, capers, drained and chopped basil.
Cook over low heat for a few minutes; towards the end of cooking dilute the sauce with the tomato paste dissolved in an inch of hot water.
Drain the pasta, pour it into the pan, stir in the sauce and serve.