Red Pepper and Tuna Spaghetti Sauce
- 1 large red onion
- 4 garlic cloves
- 2 Tbsp coconut oil
- 2 Tbsps flour
- 1 can of organic coconut milk
- 2 cups canned roasted red peppers
- 1 medium red pepper
- 1 tsp coconut sugar
- 1 tsp sweet basil
- 1 tsp sea salt
- pinch of cayenne (optional)
- 3 cans tuna packed in water
- Chop up the onion and garlic very fine.
- Cook the onion and garlic in the oil till soft.
- Sprinkle with flour and stir well.
- Slowly add the coconut milk and stir constantly till thickened.
- Drain canned peppers, puree them in blender, then mix into the sauce.
- Chop up the fresh pepper very fine and add to the sauce.
- Add the sugar, basil, salt and cayenne and reduce the heat to medium low.
- Drain and flake the tuna then add to the sauce.
- Cook till the fish is heated through and the sauce is very hot.
- Pour hot over pasta and toss.
- Top with sliced black olives and parsley (fresh if you have it).
- Serves about 8 and goes great with 2-375g. pkgs of multi grain spaghetti.
TTFN
