Spaghetti with Smoked Tuna and Olives

Ingredients

1 lb 12 oz Vine Ripened Tomatoes
13 oz Spaghetti
4.5 oz Smoked Tuna Slices in Oil
1 Red Onion
2 Cloves of Garlic
1 tsp Sugar
1 cup Castella Greek Black Olives
2 tbsp Chopped Fresh Basil
3 oz Castella Greek Feta, crumbled
Castella Salt & Pepper to taste

Method

Score a cross in the base of each tomato. Place the tomatoes in a bowl of boiling water for 1 minute, then plunge into cold water and peel the skin away from the cross.
Cut in half and remove the seeds with a teaspoon. Roughly chop the flesh.
Cook the pasta in a large saucepan of boiling water until al dente. Drain and keep warm.
Drain the oil from the tuna slices, reserving 1 tbsp.
Heat the reserved oil in a large saucepan, add the onion and cook over low heat for 3-4 minutes, or until soft but not brown.
Add the garlic and cook for another minute, then add the chopped tomatoes and sugar. Cook over medium heat for 8-10 minutes, or until pulpy.
Add the tuna slices, olives and chopped basil, stir well and cook for 2 minutes, or until warmed through. Toss through the spaghetti and season with salt and cracked black pepper.
Sprinkle with crumbled feta and serve immediately.

Serves 4

Courtesy of: Quick and Easy Meals in Minutes

Cheese Selection	Bread Crumbs
Baking/Confectionery & Fruits	Sauces
Vegetable Selection	Spices, Herbs & Seasonings
Olive Selection	Specialty Items
Colors, Flavors & Beverages	Olive, Antipasto & Salad Bar
Oils & Vinegars	Grains