Well, I had lots of good intentions today of going to my seafront fish monger to buy some lovely fresh fish for tea tonight... but somehow managed to trap a nerve in my neck! So my walk by the sea was changed for an afternoon with the cats, and fresh fish to a larder pasta dish! The key criteria was that it had to be simple to make - with minimal neck movement...
I fancied a smooth sauce, that would cling to the pasta - if you prefer not to blend the sauce, then chop the pepper to an appropriate size. Either way, you may want to roast the red pepper off first for extra sweetness - but that was way too much effort for me today!
- 1 tin tuna steak
- 1 400g can of tomatoes
- 1 red pepper
- Small handful dried mushrooms
- 1 clove garlic, crushed
- 2 tbsp olive oil
- 1 tsp sugar
- Salt and pepper to season
- pasta to serve - I used linguine
Once the mushrooms were soaked, I roughly chopped them along with the red pepper. Over a medium heat, fry the pepper, mushrooms and garlic in the olive oil for a couple of minutes. Strain the soaking liquor from the mushrooms to remove grit, then add to the pan. Add the tomatoes, sugar and season.
Let all this simmer for at least 20 minutes - though longer cooking won't hurt it at all. (I had another wee sit down and watched Jamie Oliver!)
Once the sauce has cooked, blend it up to a smooth, thick sauce and add flaked tuna.
Serve with the cooked pasta of your choice!