Egg Noodles with Tuna and Tomato Sauce recipe
ingredients
45 ml (3 tbsp) olive oil
2 garlic cloves, finely chopped
2 dried red chillies, seeded and chopped
1 large red onion, finely sliced
175 g (6 oz) canned tuna, drained
115 g (4 oz) pitted black olives
400 g (14 oz) can plum tomatoes, mashed, or 400 g (14 oz) can chopped tomatoes
30 ml (2 tbsp) chopped parsley
350 g (12 oz) medium-thick noodles
salt and freshly ground black pepper
2 garlic cloves, finely chopped
2 dried red chillies, seeded and chopped
1 large red onion, finely sliced
175 g (6 oz) canned tuna, drained
115 g (4 oz) pitted black olives
400 g (14 oz) can plum tomatoes, mashed, or 400 g (14 oz) can chopped tomatoes
30 ml (2 tbsp) chopped parsley
350 g (12 oz) medium-thick noodles
salt and freshly ground black pepper
method
1. Heat the oil in a large frying pan.
2. Add the garlic and dried chillies; fry for a few seconds before adding the sliced onion. Fry, stirring, for about 5 minutes until the onion softens.
3. Add the tuna and black olives to the pan and stir until well mixed. Stir in the tomatoes and any juices. Bring to the boil, season with salt and pepper, add the parsley, then lower the heat and simmer gently.
4. Meanwhile, cook the noodles in boiling water until just tender, following the directions on the packet. Drain well, toss the noodles with the sauce and serve at once.
2. Add the garlic and dried chillies; fry for a few seconds before adding the sliced onion. Fry, stirring, for about 5 minutes until the onion softens.
3. Add the tuna and black olives to the pan and stir until well mixed. Stir in the tomatoes and any juices. Bring to the boil, season with salt and pepper, add the parsley, then lower the heat and simmer gently.
4. Meanwhile, cook the noodles in boiling water until just tender, following the directions on the packet. Drain well, toss the noodles with the sauce and serve at once.
serving amount
serves 4
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