Fish and Seafood Recipes - Tangy Tuna Fettuccine

Ingredients                                         

• 45 ml/3 tbsp olive oil

• 3 garlic cloves, crushed

• 2 x 400 g/2 x 14 oz/2 large cans chopped tomatoes

• 30 ml/2 tbsp tomato puree (paste)

• 5 ml/1 tsp dried oregano

• 5 ml/1 tsp dried basil

• 5 ml/1 tsp dried thyme

• 5 ml/1 tsp caster sugar

• 2 x 185 g/2 x 6 1/2 oz/2 small cans tuna, drained

• 100 g/4 oz/2/3 cup stoned (pitted) green olives, sliced

• 450 g/1lb fettuccine

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Method:

1. Heat the oil in a saucepan. Add the garlic and fry (sauté) for 1 minute. Add the tomatoes, tomato puree, herbs and sugar.

2. Simmer gently for 10 minutes until pulpy. Stir in the tuna and olives and simmer for 5 minutes.

3. Meanwhile, cook the fettuccine according to the packet directions. Drain and pile on to serving plates.

4. Top with the sauce and serve straight away.