Fat 4g (0.6g sat)
Sunflower oil 1 tbsp
Onion 1, peeled and finely chopped
Closed cup mushrooms
110g (4oz), sliced
Garlic 2 cloves, peeled and finely chopped
Mild smoked paprika 1 tsp
Dried crushed chillies a large pinch–¼ tsp, to taste
Chopped tomatoes 400g can
Fish or vegetable stock
250ml (8fl oz)
Salt and freshly ground black pepper
Dried tagliatelle 350g (12oz)
Soft cheese 110g (4oz) (optional)
Tuna chunks in spring water 200g can, drained
Chopped parsley to garnish (optional)
1 Heat the oil in a saucepan over a medium heat and fry the onion for about 5 minutes until softened and lightly browned.
2 Stir in the mushrooms and cook for a few minutes until just beginning to colour, then mix in the garlic, paprika and crushed chillies. Cook briefly then mix in the tomatoes, stock and plenty of seasoning and reduce the heat. Let the sauce simmer, uncovered, for 10 minutes, stirring from time to time until thickened.
3 Meanwhile, bring a large saucepan of lightly salted water to the boil, add the tagliatelle and cook according to the packet’s instructions, until just tender.
4 Drain the pasta into a colander and return to the dried pan. Add the tomato sauce and soft cheese, if using, to the pasta and stir together until the cheese has just melted. Add the tuna and mix lightly so that the fish doesn’t break up too much. Serve sprinkled with parsley, if using.
The sauce is given a creamy luxurious finish with soft cheese. An unopened pack keeps for ages in the fridge and can be used to top baked potatoes with chopped ham or flaked tuna and served with a salad; mix with icing sugar as a filling or frosting for cakes, or spread on toast as a change to butter.
Recipe taken from Fantastic Food For Less
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