Nemo’s Kitchen

Tonight my sister ended up cooking, but she already saw the menu plan so we managed to stick to it anyway!

Here’s how she did it:

Ingredients: (makes 6 servings)

• 600g pasta of your choice, Fusilli, Spaghetti or Farfalle would work best
• 1 tin tomato pulp
• 1 bottle tomato puree
• 2 tins tuna, drained
• 15 black olives cut into 3 rings each
• 2 teaspoons capers
• 1/2 teaspoon black pepper
• 1 cube vegetable stock
• salt to taste

Optionals to add to the sauce:

• A bunch of fresh parsley, finely chopped, added just before adding to pasta
• 1 chili pepper, finely chopped, added to sauce along with olives, tuna, etc.

Method:

1. In a pot add the tomato pulp, tomato puree and the stock cube
2. Use a little water to wash all the tomato out of the bottle and tin, add to the pot
3. Bring to boil
4. Add drained tuna, capers, sliced olives and pepper
5. Mix well, lower heat and cover
6. Let it cook while you prepare the pasta according to package instructions
7. Stir occasionally, taste and adjust salt according to taste
8. When pasta is drained, add a few scoops of sauce to the pasta and mix
9. Place pasta into individual plates and pour more sauce over each one
10. You can add grated Parmesan cheese on top or drizzle olive oil on it once served
11. Enjoy!