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Tuna pasta

A 30 minute dinner with tuna pasta in a creamy tomato sauce with parmesan cheese and basil to garnish

  • Makes4-5
  • 30 mins

Emily's option

You could use salmon or chicken instead of tuna if you're not a big tuna fan

Ingredients

  • 350g gluten-free pasta
  • 1 tbsp olive oil
  • 2 tins of tuna (145g), drained
  • 1 large red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato puree
  • 1 tin (400g) chopped tomatoes
  • 300mL double cream
  • Handful of basil leaves, finely chopped
  • ½ cup starch water (reserved from the pasta)
  • salt and freshly ground black pepper
  • optional: basil leaves to garnish
  • optional: grated parmesan to garnish

Method

1 Place a large saucepan of boiling water over a high heat. Add the pasta and cook as per the instructions on the packet. When done, drain and set aside. Reserve the water for the sauce.

2 Meanwhile heat the oil in a large pan over a medium heat. Add the onions and garlic. Cook, stirring occasionally, for 5 minutes or until softened.

3 Drain the canned tuna and add it to the pan. Cook for another 2-3 minutes. Add the tomato puree, the tinned tomatoes and ½ cup of the reserved water from the pasta. Cook for 2 minutes.

4 Add the cream. Bring to the boil and then immdediately reduce the heat to allow the sauce to simmer for 2 minutes or until the sauce thickens.

5 Stir the cooked pasta and chopped basil into the sauce. Cook until heated through. Season with salt and pepper.

6 Plate up and garnish with basil leaves and grated parmesan if desired.