Half a kilo El Real Vegetable pasta
Two cans spicy tuna or spicy corned tuna
2 red bell peppers, sliced lengthwise
5 large tomatoes, cubed
1 large can tomato paste
Finello grated mozzarella cheese
2 cloves garlic
1 small onion, chopped
One tablespoon olive oil
Two tablespoons extra virgin coconut oil
Boil 6 cups of water. Add a pinch of salt and a tablespoon of olive oil into the water.
Once boiling, add the pasta and let it cook for 10 minutes.
While the pasta is cooking, heat up 2 tablespoons of extra virgin coconut oil on a frying pan.
Once the extra virgin coconut oil is heated, sauté the onions, garlic, bell pepper and tomatoes for one minute.
Add the spicy tuna or the spicy corned tuna to the sautéed ingredients. Sauté for 7 minutes.
Once cooked, set aside the tuna and pour over the same frying pan the canned tomato sauce. Add a teaspoon of water. Stir occasionally so the tomato paste won’t stick to the frying pan. Turn to medium heat.
Drain the water from the boiled pasta and set the pasta on to the plate.
Sprinkle mozzarella cheese onto the boiling tomato paste. Add pepper and salt to taste. Stir and cover for two minutes or until the paste boils. Stir occasionally.
Pour tomato paste over the pasta and mix well. Top the pasta with the spicy tuna.