350 g (12 oz) tortiglioni pasta shapes
1 tablespoon oil
1 clove garlic, crushed
1 onion, chopped
400 g can chopped tomatoes
2 tablespoons tomato puree or sun-dried tomato paste
50 g (2 oz) black olives, (optional)
200 g can tuna, drained and broken into chunks
170 g can Evaporated Milk
salt and black pepper
shavings of fresh Parmesan cheese, to serve (optional)
1 tablespoon oil
1 clove garlic, crushed
1 onion, chopped
400 g can chopped tomatoes
2 tablespoons tomato puree or sun-dried tomato paste
50 g (2 oz) black olives, (optional)
200 g can tuna, drained and broken into chunks
170 g can Evaporated Milk
salt and black pepper
shavings of fresh Parmesan cheese, to serve (optional)
method
1. Cook the tortiglioni in a large saucepan filled with plenty of boiling salted water for 10 - 15 minutes, according to the packet instructions, until it is aldente (just tender).
2. Meanwhile, heat the oil in a saucepan over a low heat and gently fry the garlic and onion until softened, stirring constantly to ensure they do not brown. Add the remaining ingredients, except the Milk, season well and simmer for 10 minutes.
3. Stir in the Milk and return to the boil.
4. Drain the pasta well and toss in the sauce. Serve at once, sprinkled with the shavings of fresh Parmesan cheese, if liked.
2. Meanwhile, heat the oil in a saucepan over a low heat and gently fry the garlic and onion until softened, stirring constantly to ensure they do not brown. Add the remaining ingredients, except the Milk, season well and simmer for 10 minutes.
3. Stir in the Milk and return to the boil.
4. Drain the pasta well and toss in the sauce. Serve at once, sprinkled with the shavings of fresh Parmesan cheese, if liked.
serving amount
serves 4
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