Recipe courtesy of David Rocco
Tomato Cream Sauce with Tuna
- Level: Intermediate
- Total: 38 min
- Prep: 20 min
- Cook: 18 min
- Yield: 4 servings
Ingredients
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 clove garlic, finely chopped
8 large sundried tomatoes, chopped
12 black olives, pitted (about 1/4 cup)
7 ounces canned tuna
2 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
1/2 cup whipping cream
Cooked penne pasta, cooked to al dente, for serving
Bunch fresh Italian or flat-leaf parsley, finely chopped
La Salsa di 5 Minuti
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn
Directions
- Heat the olive oil in a saucepan. Add the garlic, sun dried tomatoes and black olives. Cook until the garlic turns golden in color.
- Pour in the tomato sauce and cook for a few minutes. Drain the canned tuna and add it to the sauce. Cook for an additional minute.
- Add the whipping cream and cook all together on high heat until the sauce is very hot but not bubbling.
- Add the cooked penne or your favorite pasta and finish cooking directly in the sauce for an additional minute.
- Sprinkle the dish with parsley and drizzle with the best extra-virgin olive oil available. Serve immediately.
La Salsa di 5 Minuti
- Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes.
- Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
- Season with salt, to taste. Add basil leaves at the very end.
