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Tuna and Tomato Pasta
Serves 2 · About 25 min
Tomato sauce spaghetti made with canned tomatoes and canned tuna, so you can make it anytime. Simmering the sauce down well makes it less sour and helps it cling to the noodles.
① Boil water and cut the onion→② Simmer the tomato sauce→③ Boil the spaghetti→④ Mix pasta and sauce
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Vegetables & canned goods
Dry pasta & dairy
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How to make it
1
Boil water and cut the onion
- Put 2 L water in a large pot, cover with a lid and put on high heat
- Peel the onion and finely chop it on a cutting board (about 5 mm pieces)
- Open the can of tuna. If it's packed in oil, lightly drain the oil (if packed in water, you can use the liquid too)
How to tell it's doneThe onion is finely chopped, with no big pieces left.
Be carefulThe edge of a can lid is as sharp as a knife. Don't touch the opened lid with your hands; push it into the can and throw it away.
2
Simmer the tomato sauce
- Put 1 tbsp olive oil, 1 tsp garlic and the onion in a frying pan, put on medium heat, and stir-fry for 3 minutes
- Add 1/2 can of tomatoes, the tuna, 1/2 tsp consommé granules and 1/2 tsp sugar and mix. If using whole tomatoes, crush them with a wooden spatula
- When it starts bubbling, turn to medium-low heat and simmer down for about 8 minutes, stirring now and then
How to tell it's doneIt's thick enough that when you drag a wooden spatula across the bottom of the pan, the sauce parts and you can see the bottom for 1–2 seconds.
Be carefulThe sauce spatters as it simmers down. Keep your face away, and lower the heat a little when stirring.
Be carefulIf the sauce is ready first, turn off the heat and wait.
3
Boil the spaghetti
- When it boils, add 1 tbsp salt, put in the spaghetti spread out like a fan, and loosen with chopsticks
- Turn to medium heat so it doesn't boil over, and boil for the time on the package
- Before draining, scoop out 4 tbsp of the pasta water with a ladle and save it
How to tell it's doneEat 1 strand: the center is not hard.
4
Mix pasta and sauce
- Put the sauce pan on medium heat, and add the drained spaghetti and 2 tbsp of the pasta water you saved
- Mix everything with tongs for 1 minute to coat. If it's stiff, add the rest of the pasta water
- Taste it, and if it tastes weak, add a pinch of salt. Sprinkle on a pinch of pepper
- Put on plates and sprinkle with grated parmesan if you like
ReadyNo white noodles are left; it's all tomato red.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It's sourIt didn't simmer down long enough in step 2. Simmer 2–3 more minutes until thick. If it's still sour, add a pinch of sugar.
The sauce is watery, and red liquid pools on the plateIt didn't simmer down enough in step 2. Next time simmer it down until you can see the bottom when you drag a wooden spatula across, then add the noodles.
The sauce burned on the bottomThe heat was too high, or you didn't stir. Don't scrape the burnt part; use only the top. Next time use medium-low heat and stir from the bottom now and then.
The flavor is weakNot enough salt in the pasta water. This time, add salt a pinch at a time. Next time measure 1 tbsp salt properly.
The noodles stick together in clumpsIt took too long to mix with the sauce after boiling. Next time make the sauce first and mix as soon as the pasta is boiled.
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