Tomato and Tuna Spaghetti

From Ars Cookbook

Submitted by aeberbach

Great stuff, not too hard and well suited to substitutions or experimentation. No quantities are given because it works with just about any, use more of what you like, less of what you don't.

Ingredients

• 200g can of Italian Tuna in Oil
• large handful of fresh continental parsley
• sun-dried tomatoes
• capers
• cherry tomatoes
• spring onions, also known as shallots
• olive oil
• goat cheese (chevre)
• spaghetti - hard is OK but making your own makes a big difference.

Directions

1. preheat oven to 220C
2. Cut tomatoes in half and place in a baking tray along with thinly sliced garlic and chopped spring onions.
3. Add salt and pepper, pour over enough olive oil to cook but not cover.
4. Bake, turning once or twice, until the tomatoes are looking brown at the edges - about 20 minutes.

Meanwhile:

1. Chop parsley roughly and add to drained Tuna in a large mixing bowl.
2. Chop sun-dried tomatoes and add to bowl, add capers.
3. When tomatoes are baked toss everything together, add to hot spaghetti and toss again.
4. Top with small pieces of goat cheese.