- 500g pasta (I used spaghetti but fusilli would be good too)
- 8 large sun-dried tomatoes, chopped
- 4 tbsps extra virgin olive oil
- 3 cloves garlic, minced
- 1 onion – chopped
- 2 cups (500ml) tomato sauce (I used canned diced tomatoes, which i mashed up quite finely)
- 1 can tuna, drained (I used packed in brine)
- 1/2 cup whipping cream
- 1 bunch fresh flat-leaf parsley or cilantro, finely chopped
- Salt and black pepper to taste
- 1/2 tsp sugar (if the tomatoes are too tart)
- Grated parmesan cheese, for sprinkling
- Cook your pasta until al-dente. Do remember to reserve 1/2 cup of the cooking water later on.
- While the pasta is cooking, in another pan heat the EVOO.
- Brown the onion.
- Add in the garlic and sun-dried tomatoes.
- Add the tomato sauce and cook for 5 minutes.
- Add in your tuna and whipping cream.
- Season with salt and pepper and add some of the reserved pasta water.
- At this point, you can choose the toss the pasta in the sauce or top the sauce over the pasta.
- Sprinkle with grated parmesan cheese before serving.
Nutrition
- Serving Size: 6
- Calories: 452
- Sugar: 8g
- Sodium: 81mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 35mg
