recipe reviews for:

Delicious Angel Hair in Tomato, Tuna and Olive Sauce

“You'll love this blend of tomatoes, tuna and black olives in a homemade tomato sauce. My mom would make this during lent for the family, but you'll want to make it all year round. My husband (who hates tuna), raves about this dish. It's different and very delicious. Tastes even better heated the next day. Serve with some garlic bread and a salad and you have a complete dinner.”

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Reviewed: Sep. 19, 2011

This is one of my standby recipes. Love it. I usually add some red pepper flakes for a little spice, too.

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2 users found this review helpful

Reviewer:

RROBINSON720

Reviewed: Jan. 28, 2009

I was a little hesitant about the tuna tomato sauce comb.I didn't have white chunk tuna so I used what I had, it was fine. Also didn't have the olives but it was still good. You can also brown some bread crumbs in a pan and add on top the pasta, pretty good. Quick and easy, excellent recipe.

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3 users found this review helpful

Reviewer:

justicesamsin

Reviewed: Dec. 20, 2008

The only thing I'd do different with this recipe is either double the recipe for the sauce or not make as much Angel Hair. It seemed like there was more pasta than sauce, which I don't like. Either way, the sauce was really good. I'd make it again with the said adjustments.

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8 users found this review helpful

Reviewer:

Josh

Cooking Level: Beginning

Reviewed: Nov. 6, 2008

This recipe is a staple at our house! It is an all time classic, easy and inexpensive. I added one red bell pepper.

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10 users found this review helpful

Reviewer:

Gracey

Cooking Level: Expert

Reviewed: Aug. 26, 2008

I substituted stewed tomatoes for the canned tomatoes and canned tomato sauce for the tomato puree. I also added a dash of tobasco and the recipe was fantastic. My boyfriend and I both loved it!

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4 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Reviewed: Jun. 27, 2008

I liked this recipe a lot. I did use Italian styled diced tomatoes and omitted the tomato puree. I have made this several times. its a good fast dinner and I have all the ingredients in my pantry.

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5 users found this review helpful

Reviewer:

lauralee

Reviewed: Jun. 13, 2008

Even though I made a few minor changes, I gave this five stars because it's a great basic recipe - it's simple, easy, and a big hit with my family. And I always adjust recipes to suit my own taste, anyway. I added rosemary, capers and sea salt. I had no tomato puree, so I used crushed and whole tomatoes, broken up (with a pinch of sugar). It's important to use the solid white, not chunk light tuna. I used 12 oz of solid white and didn't add it until cooking was almost done, so that it would not disintegrate. I was very liberal with the olive oil and garnished with lots of fresh basil.

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9 users found this review helpful

Reviewer:

Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

Reviewed: Apr. 3, 2006

My husband and I thought this was very good! It was also easy to make. My husband does'nt like black olives, but said he still liked the dish! Thanks for the recipe. I will be making this one again!

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1 user found this review helpful

Reviewer:

CARLYNSMOMMY

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

Reviewed: Mar. 20, 2006

Wow, this sauce was very bland, but has potential. I made a few changes for improvement to perhaps 3.5 - 4 stars. The changes are in lieu of the original ingredients. Use: 1.) 12 oz. Solid White Albacore; 2.) 14.5 oz can Hunt's Diced Tomatoes, undrained; 3.) Use 8 0z. chopped black olives; 4.) use 3 cloves pressed garlic cloves, 1 tsp dried basil and 1/2 tsp dried oregano, 1/4 tsp red pepper flakes; 5.) Add 3 TBS capers (these really make a difference!); and 6.) Top with grated Romano cheese for extra flavor. Allow flavors to blend in refrigerator before serving.

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12 users found this review helpful