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DEREK HENDERSON

Tuna sauce for pasta

INGREDIENTS
2 cans/jars of good quality tuna in olive oil
4 rashers smoked streaky bacon
1 large brown onion
2 cloves garlic
14oz canned tomatoes, chopped
6 fresh basil leaves, roughly chopped, or 1tsp dried basil
10 fresh oregano leaves, roughly chopped, or 1tsp dried oregano
1 fresh or dried bay leaf
Freshly ground black pepper
Salt

GARNISH
Roughly grated Parmigiano Reggiano cheese

PREPARATION
Drain tuna, reserving 2tbsp of the oil. Remove rind and cut bacon into strips. Peel and chop onion and garlic.

METHOD
Heat oil and gently fry bacon, onion and garlic until the onion is softened. Add  tomatoes, bay, salt and pepper, mix well, bring to boil and simmer, stirring occasionally, until a rich sauce results. Crumble the tuna and remaining herbs into the sauce and gently mix. Simmer for a few minutes, to heat the tuna through. Adjust saltiness if required and serve over hot cooked linguine or other pasta of choice. Garnish with the cheese. For extra complexity, add a glass of wine with the tomatoes.