Fusilli with Tuna and Tomato Sauce

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Picture of Fusilli with Tuna and Tomato Sauce Recipe Photo: Fusilli with Tuna and Tomato Sauce Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 45 min
Prep
17 min
Cook
1 hr 28 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 1 pound fusilli
  • 1 (26-ounce) jar Simple Tomato Sauce, recipe follows or other purchased marinara sauce
  • 2 (6-ounces each) cans albacore tuna packed in oil, drained
  • 1 tablespoon drained capers
  • 1 teaspoon grated lemon peel
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh Italian parsley leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.

Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.

Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.

Simple Tomato Sauce

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

4 to 6 basil leaves

2 dried bay leaves

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour and 20 minutes

Ease of preparation: easy

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Newest Ratings and Reviews

Read all 90 reviews

  • on February 13, 2013

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    Great recipe for Lent!

    people found this review Helpful.
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  • on December 22, 2011

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    I needed a quick simple dish, I had not defrosted anything for dinner. The only thing I had ready to go was ravioli and jar sauce. My husband balked at the fat content, so I started searching the site and found this. I always have tuna, jar sauce and pasta on hand because I stock up on these items when they are on sale, so I think my total cost for this dinner was about $4.50. I always buy the tuna in water; so before adding the sauce to the pan I used a little EVVO and garlic then added everything as written. I am not a canned tuna fan, but I have to say this dish was WONDERFUL. MY husband absolutely loved it, and was happy about the protein content and absence of fat. I did not taste any tuna after taste at all, I thought this was a beautiful bright tasting sauce and will make this again and again.

    people found this review Helpful.
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  • on June 06, 2011

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    SO YUMMI. THIS IS MY GO TO DISH WHEN I WANT SOMETHING FRESH AND DIFFERENT. CAPERS POPPING AND THE LEMONY TWANG. SO GOOD. I HAVE TO RATION MYSELF SO I WON'T EAT THE WHOLE BATCH. I WANNA TRY IT WITH FRESH TUNA, INSTEAD OF CANNED;

    people found this review Helpful.
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