3 important ingredients: tomatoes, tuna and basil. The better ingredients, the better result! I have been making this pasta for quite some years and trust me, this is a winner. Moreover, it is an embarrassingly fast meal. I serve my Tuna and Basil Sauce with Fusilli pasta as the sauce is quite smooth and soaks into the Fusilli easily. Look at this awesome video how to prepare homemade Fusilli pasta, made by Italian "Nonna". Bon appetit!
4 portions of Fusilli pasta
Olive oil, sea salt, ground black pepper
1 medium shallot, peeled and finely chopped
1 large carrot, peeled and finely chopped
A pinch of smoked sweet paprika
2 teaspoon of dried basil/1 handful of fresh leaves, chopped
1 can of good quality tuna fish
A splash of lemon juice
250g of good tomato passata
1 teaspoon of caster sugar
Fresh basil and Parmesan cheese to serve with
Cook pasta in large pot filled with hot boiling salted water until al dente.
Meanwhile, heat up a splash of olive oil in a wok on high heat and add onion. Sauté for about 2 minutes until softens.
Stir in the carrot and continue roasting. Sprinkle with smoked paprika and basil.
Add tuna and let it smell out for a bit. Flavour up with 1 tablespoon of lemon juice and mix.
Next, lower the heat to low and pour in the passata. Taste. If needed, add a bit of caster sugar and more basil. Cover with a lid and cook until the pasta is ready.
Once the pasta has been cooked enough, take it out and sprinkle with a bit of olive oil. Season with a pinch of salt and pepper and put a lid on.
Serve warm with good amount of Tuna and Basil Sauce with a splash of lemon juice, fresh chopped basil and Parmesan. Good pairing with a dry white wine. Cheers!
Makes 4 serves.