Thursday, March 29, 2012

Mediterranean Tuna Spaghetti :

Mediterranean tuna spaghetti. 
This Mediterranean tuna spaghetti recipe features a quick tomato sauce that bursts with flavor. 
Serves 4 Portions of Mediterranean Tuna Spaghetti.


  • 2 tablespoons olive oil
  • 3 cloves minced garlic (The more the better..)
  • 2 large tomatoes chopped 
  • Red bell pepper chopped (optional)
  • red pepper flakes or pepper to taste
  • 1 teaspoon anchovy paste or some pounded *Fried ikan bilis*
  • 1 can (7 ounces) tuna (I used 2 small cans of 190gm each)
  • 3 cups tomato sauce (I used 1 can tomato soup)
  • 1 teaspoon sugar and salt to taste.
  • 1/2 cup chopped parsley or spring onions
  • some mixed dried herbs
  • 1 pound spaghetti
  • shredded parmeson or other cheese.


Add the olive oil, garlic, to a large saucepan, and turn on the heat to medium. When the garlic begins to sizzle, add the tuna and stir for 2 minutes then the canned soup till just before it starts to simmer.

Stir in the red pepper, tomatoes, anchovy, sugar, and parsley/mixed herbs. Bring to a simmer, and turn heat to low. Stir occasionally. 
Boil the spaghetti according to the directions on the package. Drain, but do not rinse.

Add the spaghetti back to the pot in which it was cooked, and pour over the tuna sauce. Toss with tongs to coat the pasta with the sauce. Cover and let sit for 3 minutes to absorb the sauce. Serve hot.
** I served the sauce separately.....topped on spaghetti with some chopped spring onions and shredded cheese.


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