Mum’s original tuna pasta has fed our family since we were toddlers, and I swear I love it more every time I have it. It makes a huge, generous pot of sauce that easily feeds 8–12 people, making it perfect for busy weeknights, big families, or when you want leftovers for days.
Mum's OG Tuna Pasta
Rated 5.0 stars by 1 users
Category
Pasta
Servings
8-12
Prep Time
20 minutes
Cook Time
20 minutes
It’s the ultimate use-what-you-have pasta. This sauce is more of a guide than a rulebook: add extra tomatoes, skip the mushrooms, double the cream, leave out the capers- whatever you’ve got in your pantry will work beautifully. It’s forgiving, full of flavour, and always delicious.
This recipe is comforting, nostalgic and ridiculously easy, this is one of those recipes that never goes out of style. A true Mum classic.
Ingredients
- 1 red onion, diced
- 4 garlic cloves, minced
- 2 red capsicums, sliced
- 250g mushrooms, sliced
- 500g cherry tomatoes
- 2 tablespoons capers
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
-
1/2 cup olives (black and green)
-
X2 425g tuna in oil
-
X1 400g tin San Marzano tomatoes
- X1 500g bottle passata
- 1/4 cup white wine
- 1/2 cup cream
- 1 handful fresh basil leaves
- 2 lemons, juiced
- 1 lemon zest
- X2 500g packets fusilli
Directions
Heat 2 tablespoons of the oil from your tuna, and sauté your onion and garlic until fragrant in a large saucepan over medium heat.
Add in your capsicums, tomatoes and mushrooms, and cook for 3-5 minutes until soft- season with a little salt and pepper.
Add in your white wine, cooking for a few minutes, then mix in your capers, olives, tuna, tinned tomatoes and passata. Cook for 7-10 minutes. (Or longer, it’s always better!)
Cook your pasta al dente according to packet instructions, and reserve 1/2-1 cup of pasta water.
To your sauce, add in your cream, lemon juice, zest and basil leaves then mix in your cooked pasta along with some pasta water (adding more if you need to help loosen the sauce).
Mix everything together, then serve and enjoy!
0 comments