Ingredients:
1 tbsp vegetable oil
1 small or 50g onion, finely chopped
4 cloves or 20g fresh garlic, crushed
1 tbsp or 15g tomato paste
1 tsp or 2g red chilli flakes
1 tsp or 2g oregano
1 cup or 250ml water
2 cubes chicken stock
1 can or 400g crushed tomatoes, with juice
300g fusilli pasta
2L boiling water
2 or 400g canned tuna in water, drained
1/3 cup or 50g capers, drained and rinsed
1/2 cup bread crumbs
2 tbsp or 10g fresh parsley, chopped
1/4 cup or 25g parmesan cheese(optional garnish)
Directions:
>Heat vegetable oil in a deep saucepan;add onions and saute until soft. Add garlic, tomato paste, red chilli flakes and oregano and cook for 2 minutes.
>Add water, chicken stock and crushed tomatoes and simmer on medium heat for 15 minutes.
>Meanwhile cook pasta in boiling water, drain and add to sauce.
>Stir in tuna, capers, breadcrumbs and parsley and toss gently for 3 minutes.
>Remove from heat and transfer to a large platter, sprinkle on top with parmesan cheese as an optional garnish.
Cooking Tip: Using breadcrumbs is a great way to give the dish a crunchy texture and be sure to use toasted breadcrumbs. Alternately, you can toast fresh breadcrumbs in an oven or in a frying pan.
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