Castella Imports

Spaghetti with Smoked Tuna and Olives


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


  1. 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.  
  2. Cut in half and remove the seeds with a teaspoon. Roughly chop the flesh.  
  3. Cook the pasta in a large saucepan of boiling water until al dente. Drain and keep warm.  
  4. Drain the oil from the tuna slices, reserving 1 tbsp.
  5. 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.  
  6. 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.  
  7. 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.
  8. Sprinkle with crumbled feta and serve immediately.    

Serves 4          

Courtesy of: Quick and Easy Meals in Minutes