Creamy Pink Sauce Tomato Tuna Spaghetti

I think this is one of those recipes that every mum ends up making for their kids at some point, it might go by different names, have this or that different ingredient (cocktail sausages anyone?), but it’s super simple. It’s just spaghetti with tomato and a little cream at the end, which creates this beautiful salmon-pink colour and wonderfully sweet flavour sauce. In this case, I’ve also included some tuna to make it a bit richer and more satisfying.

The basic recipe for pink spaghetti doesn’t need much, like I said it’s just tomato and cream, but since we’re making variations here, you can add more protein or even use whole or crushed tomatoes instead of tomato purée for a more rustic version. This is one of those great recipes to make at home because it’s simple, versatile, nutritious, and perfect for any occasion. This is a super quick and easy meal, and sometimes that’s exactly what tastes better… something simple and delicious. Let’s get to the recipe!

Creamy Pink Sauce Tomato Tuna Spaghetti

Servings: 2
Time: 40mins
Difficulty: Easy
Rating: ★★★★★
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Gotta love this kind of simple dishes, it might be simple to make but at the end of the day its absolutely divine! ;D

Ingredients

Spaghetti – 150g
Tomato Pulp – 200ml (Or Tomato Sauce)
Double Cream – 100ml
Tuna – 1 Can (+/- 120g)
Onion – 1/2
Garlic – 2 Cloves
Olive Oil – A Drizzle
Pepper – A Pinch
Salt – A Pinch

Directions

Start by cooking the spaghetti in a pot with plenty of hot water and a pinch of salt. Cook until the spaghetti is almost tender, then drain it, saving some of the pasta cooking water to add to the sauce later.
While the spaghetti is cooking, in a large frying pan (large enough to add the spaghetti later), add the finely chopped onion and garlic with a drizzle of olive oil and brown slightly.
Then drain the tuna and add it to the frying pan, followed by the tomato pulp/pureé. Cook over low heat for about 8 to 10 minutes until the tomato is flavourful, season with a pinch of salt and pepper.
When the tomato is appetizing, add the cream and a little of the spaghetti cooking water, stir and then add the spaghetti, mix well, taste, adjust seasonings, and it’s ready to serve. Bon appétit!

Notes: This dish is great just as it is, or you can use it as a side dish, especially if you remove the tuna. You can also serve it sprinkled with a pinch of chopped cilantro or grated Parmesan cheese!

Some people keep their heavy cream in the fridge because it’s more practical for whipping, but in this case it’s better to have the cream at room temperature because otherwise you risk it curdling – it doesn’t change the taste, but it doesn’t look as pretty!

Don’t skip saving that pasta water, it’s literally liquid gold for making your sauce silky smooth, and it gives you way more options if you want a thicker sauce or a more liquid one.

If your cream curdles, don’t panic! Just whisk vigorously off the heat, and it usually comes back together as it cools down a bit.

This recipe doubles easily for feeding a crowd (or for leftovers that taste even better the next day).

Try adding a splash of white wine when you add the tomato puree for extra depth of flavor.

This recipe for Creamy Pink Sauce Tomato Tuna Spaghetti was originally created on BakeAfter.com. Esta receita de Esparguete Rosado de Atum foi publicada em português no Iguaria.com.