Pasta with Tuna in Tomato Sauce

1. 1 Canned tunapack 170 g ≈ $1.80 85 g
2. 2 Pastapack 450 g ≈ $1.36 90 g
3. 3 Canned tomatoespack 400 g ≈ $1.30 150 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Olive oil 10 ml
7. 7 Fresh basilpack 30 g ≈ $2.50 5 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: peel the onion⁴ and dice into 1 cm cubes, peel the garlic⁵ and finely chop. Heat a skillet over medium heat and pour in a small amount of olive oil.

2. Fry: onion⁴ and garlic⁵ in olive oil 3 minutes, until soft and translucent, stirring occasionally over medium heat to avoid burning.

3. Add tomatoes: add the tomatoes, crush them with a spoon and salt; simmer over medium heat 10 minutes, until the sauce thickens, occasionally stirring, until a soft thick texture and about half the volume remains.

4. Bring to aroma: warm the tuna in the sauce over medium heat for 2 minutes, do not boil to keep juiciness; if tuna is canned¹, flake the pieces with a fork and warm through.

5. Boil pasta²: bring water to a boil, salt to taste and cook pasta according to package directions to al dente, about 8–10 minutes; drain, reserve a little water to adjust the sauce thickness if needed.

6. Combine: stir the pasta² with the tomato sauce and tuna over low heat for 1 minute, so the pasta absorbs the sauce and is evenly coated.

7. Finish: remove from heat, sprinkle with basil and stir; if desired, season to taste with salt and pepper.

8. Serving: divide among plates, serve immediately; optionally top with fresh⁷ basil; serve with the remaining pasta² and sauce.