Recipe supplied by: Big 7 travel, Niall Harbison
Tinned chopped tomatoes
The only prep work you have to do is dice the onions and chop the garlic. They don’t have to be super fine either. A rough enough cut will do.
Start by adding the pasta to furiously boiling water. You can choose the type of pasta, but penne does hold the sauce especially well.
Heat a large frying pan over a low to medium heat before adding the chopped onions.
After they have softened up for a couple of minutes, add the garlic and sweat it off.
Be careful to keep a nice low, controlled heat as you don’t want anything to burn at this stage!
After 3-4 minutes of slow cooking, add the chopped tomatoes.
You could also use tinned plum or tinned cherry tomatoes as a replacement.
Cooking the sauce over a low heat, it will slowly start to thicken.
When the sauce is the perfect consistency, add the capers.
They add a lovely flavour and texture to the dish.
Add the tinned tuna. You want to be careful here to keep the tuna chunks as whole as possible, so gently work it into the sauce.
The last thing you want is the tuna being a mushy mess.
Strain and add the pasta, and gently toss it into the sauce.
Every piece of pasta should be coated at this stage.
Shave in the fresh parmesan.
You can use dried parmesan as well, but if you have the real thing, it will make everything taste way better.
Also season with a small amount.