ingredients
- 500 g fettuccine pasta (rectangular spaghetti).
- 2 400 g cans Sabra Crushed Tomatoes
- 1 to 2 teaspoons Hrous Sabra
- 1 400g tin of Sabra Tuna in olive oil
- 2 tablespoons black olive slices
- 1 tablespoon capers
- 4 garlic cloves
- Olive oil
- Salt & pepper
- Grated Parmesan
Preparation
1. Heat the olive oil in a saucepan. Brown the crushed tomatoes.
2. Add the Harissa and minced garlic. Add olives and capers and simmer over low heat for 10 minutes.
3. Add the tuna. Taste and adjust seasoning if necessary. Simmer for a further 10 minutes.
4. Cook the fettuccine al dente in plenty of salted water. Drain and mix with the sauce. Season with pepper, sprinkle with Parmesan and serve immediately.
Enjoy your meal!