Fideos con Atun is a traditional Gibraltarian recipe for a classic dish of spaghetti cooked in tomato sauce that's finished with tinned tuna and flat-leaf parsley. The full recipe is presented here and I hope you enjoy this classic Gibraltarian version of: Spaghetti with Tuna (Fideos con Atun).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 green bell pepper, cored and chopped
1 onion, peeled and chopped
3 garlic gloves, finely chopped
500ml Tomate Frito
200ml white wine
1 chicken or fish stock cube
1 bay leaf
250g spaghetti
Tabasco Sauce, to taste
yellow food colouring or saffron.
2 tins of tuna
flat-leaf parsley, chopped, to serve
Method:
Set a pan over medium heat. Drizzle in a little olive oil then use to fry the chopped vegetables for about 6 minutes, or until softened.
Add the tomate frito an the wine and crumble in the stock cube. Add a few shakes of Tabasco sauce then nestle in the bay leaf, bring to a simmer, cover and cook gently, stirring occasionally, for 30 minutes. If you want a golden colour add a few drops of yellow food colouring or a few saffron threads ground and soaked in warm water.
If you like your sauces smooth use a stick blender to purée.
Add the spaghetti, return to a simmer and cook for 10 minutes, topping up the liquid with more stock or water, as needed.
You want the pasta to be al dente at this stage.
Drain the tuna, add to the pasta and stir to combine. Cook for a few minutes until everything is warmed through.
Turn into a warmed bowl, garnish with some chopped flat-leaf parsley and serve.
)
