Linguine With Tomato And Tuna Sauce - cooking recipe

Ingredients

400 g linguine
1 tbsp olive oil
1 None onion, peeled and chopped
1 clove garlic, peeled and finely chopped
3 None tomatoes, diced
2 large peppers, deseeded and cut into rings
1 None red chilli, halved, deseeded and finely diced
500 g canned chopped tomatoes
1 tbsp instant vegetable broth
100 g black olives
210 g can tuna, drained
30 g grated Parmesan cheese
1 tbsp chopped parsley

Preparation

Cook the pasta in a large pan of boiling salted water for 10 mins.\r\nMeanwhile, heat the oil in a pan, add the onion and garlic, saute for a couple of mins then add the tomato, both types of peppers, and canned tomatoes along with the broth (or 1 tablespoon of pasta water) and the olives. Bring to a boil and simmer 5 mins.
Flake the tuna into large chunks and add to the tomato sauce then season to taste with salt, pepper and sugar.
Drain the pasta and serve it on warm plates. Spoon the sauce over and sprinkle with Parmesan and parsley.