Macaroni with canned tuna fish (Macarrones con atún en
conserva)
Six serving: 1/2 kilo of macaroni, 2 cans of tuna, 2 small cans of red
peppers (*), cut into strips; 1 onion, finely chopped; 2 garlic cloves; 4
tbsp of tomato purée; grated cheese, olive oil, salt.
Preparation: Cook the pasta in a pot with water and salt, according
to the manufacturer's instructions. Once they're cooked to "dente",
rinse them in a colander with cold water.
In the meantime, sauté (in a large pan) the garlic, the onion for a few
sec, add the tomato and simmer for 10-15 min to get a good sofrito
sauce.
Drain the tuna and shred it. Add the peppers to the sauce, together
with the tuna, stir well, simmer for 5 more minutes. Now, pour the
macaroni in the pan, sauté it all out of the heat, or mix it all with a
spatula, and serve straightaway, adding some grated cheese on the
macaroni. A variation would include to put the macaroni au gratin and
so brown the cheese.
(*) Also, 1 or 2 green peppers (previously fried in some oil), could be
used to replace the canned red peppers