I'm not going to lie when I started cooking this meal, I had zero, sub-zero (near absolute zero) intention of blogging about it. I was hungry (I say that like there is a time in my life when I'm not hungry, lol! This is never the case) and I needed food.
But as I started cooking and tasting my food along the cooking process I found myself muttering the words of Beyonce "Gahtdamn! Gahtdamn! Gahtdamn", that's when I knew I couldn't keep this to myself I had to share!
Time: 1 hour
2 tablespoons of olive oil
2 gloves of garlic
1 teaspoon of dried basil
Salt and Pepper
1 tin of whole tomatoes
250g of pasta (macaroni or fusilli)
1 teaspoon of chopped Jalapeños
Feta cheese (there really can be no limit on this one)
Preheat the oven to 180 degrees celsius.
Place a pan on a medium heat and add the oil
While the pan is heating, place the onion and garlic into an electric chopper and finely chop until the you get a paste like consistency (this can also be achieved by hand, but may cause many tears)
Add the onions and garlic to the pan and fry until soft, once soft add the basil, salt and pepper and cook for another 2 minutes to release all the Flava Flav and aromas.
Add the tin of tomatoes, turn the heat up until the mixture boils and then turn it down again to a gentle simmer, stir occasionally. Cook for another 15 minutes.
While the tomato sauce is cooking, cook the pasta according to the package directions. Drain the pasta before it is completely cooked, 6-8 minutes (keeping a little pasta water aside).
Take the tomato sauce off the heat and stir in a drained tin of tuna.
Add the pasta and stir. If the mixture looks a bit dry add some of the leftover pasta water 1 tablespoon at a time until the mixture is moist and glossy.
Add to an oven proof dish, sprinkle (with a heavy hand I might add) some mozzarella cheese and extra basil.
Pop in the oven for 30 minutes, until the cheese has melted and is bubbling and serve with a salad on the side.