Six serving: ½ 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 mins 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 on the macaroni cheese to taste. A variation would include
to put the macaroni au gratin and so brown the cheese.
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Noodles flavored with garlic (Tallarines al ajillo) (86)

87