Ingredients
Units
Scale
- 3 tablespoons Portuguese olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon pimenta moida (or similar hot red pepper paste)
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 cups tomato pulp or tomato sauce
- 2 cans solid tuna in olive oil, drained
- 2 cups cooked elbow macaroni
- 2 fresh tomatoes, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Sauté the onion. Heat olive oil in a pan over medium heat. Add the onion and cook, stirring occasionally, until translucent and softened — about 8–10 minutes.
- Season and add pepper paste. Add the salt, pepper, and pimenta moida to the onions. Stir well and cook for another minute.
- Add garlic. Stir in the garlic and cook for 1–2 minutes. Adding it after the onions are done keeps it from burning.
- Incorporate tomato pulp. Pour in the tomato pulp or sauce, stir to combine, and simmer over medium-low heat for about 5 minutes.
- Add tuna. Break the tuna into chunks and fold into the sauce. Stir gently — you want some texture to remain.
- Mix in pasta and fresh tomatoes. Add the macaroni and chopped tomatoes. Stir everything together until well combined and heated through.
- Garnish and serve. Top with fresh parsley just before serving. Serve warm or at room temperature.
Find it online: https://azoreangreenbean.com/tuna-and-macaroni-a-quick-meal/