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Pasta
with chunks of tuna and broccoli florets smothered in a
thick, rich sauce made with tomatoes, red pepper, olive
oil and Italian seasonings.
(Read
the related
blog post.)
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| ½
red onion—chopped |
| 1
red pepper (capsicum)—chopped |
| ½
carrot—chopped |
| ½
stick celery—chopped |
| 2
cloves garlic—chopped |
| 28
oz (840g) canned tomatoes |
| 3
tablespoons extra
virgin olive oil |
| 1
teaspoon balsamic
vinegar |
| 1
teaspoon salt |
| ½
teaspoon freshly ground black pepper |
| ¼
teaspoon dried oregano |
| 7
oz (210g) dried pasta of your choice (fusilli
works well) |
| 2
cups broccoli florets |
| 6
oz (180g) canned light meat tuna in olive oil—drained
and broken into chunks |
COMBINE
all ingredients, except the pasta, broccoli and tuna, in
a large saucepan. BRING to the boil, reduce the heat to
medium and simmer, covered, for 20 minutes, then uncovered
for 10 minutes. WHILE the sauce is cooking, cook
the pasta, adding the broccoli to the pot for the last
five minutes of cooking time. TRANSFER the tomato and red
pepper sauce to a food processor or blender and process
until smooth. DRAIN the pasta and broccoli. POUR the sauce
into the bottom of the pasta cooking pot, mix in the tuna,
return the pasta and broccoli to the pot and toss everything
together until thoroughly combined.
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