Red Desert - Home Red Desert - About Us Red Desert - Catering Red Desert - Expeditions Red Desert - Consulting Red Desert - Corporate Partners Red Desert - Recipes Red Desert - Articles & Stories Red Desert - Photo Gallery Red Desert - Forms

Recipes



Chicken with Braised Olives & Capers Impossible Lemon Pie Tira Misu Camping Style
Tuna Pasta
 Mars Bar Apples Lamb Boulangere
Pork Ragu with Garlic Mash Lamington Cherry Ripe Trifle Pineapple Tart
Grandma Anderson's Tropical Cake Dessert Gingerbread Upside Down Pudding Beer Butt Chicken
Apricot & Passionfruit Trifle


Tuna Pasta



Serves 4-6



  • olive oil
  • 6 to 8 anchovies – slightly mashed using a knife or fork
  • 2 cloves garlic – crushed
  • 1 tspn chilli flakes
  • 10 capers – chopped
  • 1 x med tin (420gm) whole or crushed tomatoes
  • 1 x 420gm tin tuna in oil (the oil adds extra flavour to the sauce – we use Sirena brand)
  • 1 to 2 tblspns parsley – chopped (or to taste) (use dried parsley in place of fresh)
  • Salt & pepper to taste
  • Pasta noodles, shells or similar– cooked, hot


Method



Drain the oil from the tuna into a pan.
Cook the garlic and chilli in hot oil, but don't burn it (if need be add a little extra olive oil).
Add the capers, stir.
Add tomatoes (smash up the whole tomatoes), stir and heat.
Add tuna (don't break it up too much). Stir.
Add parsley, salt & pepper to taste.
Add hot, cooked pasta, stir gently through to mix.
Serve topped with Parmesan cheese and crusty fresh bread (if you’ve got it!).


[   CONTACT US   ]