SPAGHETTI WITH TUNA AND TOMATO SAUCE
500 g spaghetti
440 g canned tuna in oil, drained and oil reserved
1 large onion, chopped
1 green pepper, sliced
1 teaspoon minced garlic
375 g tomato paste
125 ml white wine
1 tablespoon cracked black pepper
2 tablespoons finely chopped fresh parsley
8 black olives, halved
Cook spaghetti in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
To make sauce, heat reserved oil from tuna in a fry pan and cook onion, pepper and garlic for 3-4 minutes or until onion is soft. Stir in tomato paste and wine and cook for 3-4 minutes.
Add tuna to sauce and cook, stirring gently, for 4-5 minutes. Spoon sauce over spaghetti and toss to combine. Garnish with pepper, parsley and olives.
Recipe: Maryke Hauptfleisch
