Tuna Pasta
A 30 minute dinner with tuna pasta in a creamy tomato sauce with parmesan cheese and basil to garnish
4-5
30 minutes
“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
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.
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.
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.
Add the cream. Bring to the boil and then immediately reduce the heat to allow the sauce to simmer for 2 minutes or until the sauce thickens.
Stir the cooked pasta and chopped basil into the sauce. Cook until heated through. Season with salt and pepper.
Plate up and garnish with basil leaves and grated parmesan if desired.
