And olives-very much optional, but I love them, had them in the cupboard and had to have them!
Now, broad beans or fava beans as they are known in some places in the world, are a must in Portuguese cooking, used in stews and salads.
The most traditional dish being this stew:
I love them.Love the texture, consistency and most of all the fact that they have the ability to absorb a whole load of flavour.
I decided to use them in this recipe because I knew they would absorb the sweetness of the tomato sauce and the saltiness of the tuna, complementing the two and adding extra texture.
The olives are added for extra flavour and texture but they are entirely optional as I know, not everyone loves them!
Spaghetti (amount is up to you-loads for me )
1 can of plum tomatoes
1 tsp tomato puree
1 pinch of dried thyme
1 pinch of dried oregano
1 pinch of dried Italian herbs
1 pinch of sweet paprika
1 pinch of cayenne pepper
1 stock cube (chicken or vegetable)
1 tsp of sugar
Extra virgin Olive oil (important for flavour)
2 crushed cloves of garlic
1 chopped onion
1 cup of broad beans (frozen or canned)
1 tin of tuna
Some chopped olives (optional)
Fry the onion and add the garlic once the onion is translucent.
Add the tomatoes and the tomato puree
Add the herbs and spices.
Crush the stock cube and add to the sauce.
Taste for seasoning and add the sugar.
Cook on medium heat until sauce begins to thicken.
Add the tuna and broad beans.
Cook on medium heat for as long as it takes you to boil the spaghetti (approximately 15-20 minutes), this way you're allowing the broad beans to absorb the flavours.
Boil the spaghetti and add it to the sauce.
Add the chopped olives and on a very low heat incorporate the sauce into the pasta until every strand is well coated.
Serve with some parmesan cheese and enjoy!