Spaghetti al tonno

Spaghetti with tomato and tuna sauce is in my top three favourite all time sauces. It goes hand in hand with pesto and ragù, I actually consider it to be my 'summer ragù'. The key to making a delicious recipe is using the highest quality possibile of canned tuna, always making sure you buy one that is conserved in olive oil as it adds a lot of flavour. 

Serves 2 

Ingredients 

250g canned tuna in olive oil
180g spaghetti (I like using long pasta but you can use any shape). 
200g passata 
pepper 
salt 
olive oil 
fresh basil 
1 garlic clove 

Directions 

1. Bring a pot of water to boil, add salt and cook the pasta according to packet instructions. 
2. Using a spoon or the side of a large knife, squash the garlic clove, without removing the peel and place it in a pan. 
3. Drizzle some olive oil in the pan and turn the heat onto medium high. After a few minutes, when the oil is hot and the garlic has sizzled for a bit, pour in the passata. 
4. Cover the pan and let the passata cook, reducing itself and becoming thicker. This should take around 7 minutes. 
5. Turn off the heat and add the drained canned tuna. Break it up with a spoon and mix well with the tomato sauce, so the two are well combined. Add pepper. 
6. Drain the pasta and place it in the pan, mixing well. Plate the dish and add a leaf of fresh basil to each plate.