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    • Pasta with tuna

    Pasta with tuna

    Mark Sharron
    Easy
    25 minutes
    2

    This healthy tuna pasta recipe is full of flavour using just the basic handful of ingredients. If you’re short on fresh ingredients, this recipe is a good option for a low-cost meal.

    1 rating
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    Ingredients

    • 200g pasta of any kind
    • 1 shallot, finely minced
    • 1 clove garlic, finely minced
    • 1 teaspoon red pepper flakes
    • 4 tinned salted anchovy fillets
    • 1 tin whole tomatoes, about 400g
    • 4 stems basil, with the leaves coarsely chopped
    • 2 teaspoons red wine vinegar
    • 1 teaspoon capers
    • 1 tablespoon olives
    • 6 cherry tomatoes, cut in half
    • 2 tins of tuna in olive oil, drained
    • Olive oil
    • Salt and pepper to taste
    • Grated parmesan cheese for garnishing
    • Lemon zest

    Method

    • Step-by-step Method for Pasta with Tuna
    • Bring a large pot of water to a rolling boil and season generously with salt.
    • While water heats, finely mince the shallot and garlic, and halve the cherry tomatoes.
    • Prepare all other ingredients: coarsely chop basil leaves, rinse capers, slice olives if whole, and zest lemon (reserve zest for finishing).
    • In a wide pan, heat a small amount of olive oil over medium heat.
    • Add the anchovy fillets to the pan and stir until fully dissolved in the oil.
    • Add the shallot and garlic and sauté gently until translucent, not browned.
    • Add the red pepper flakes and stir for 30 seconds to bloom their flavor.
    • Crush the whole tinned tomatoes by hand or with a spoon, then add them to the pan.
    • Season lightly with salt and pepper.
    • Simmer tomato mixture over low heat for 8–10 minutes until slightly thickened.
    • Stir in the red wine vinegar, capers, and olives.
    • Add the cherry tomatoes and continue to cook for 2–3 minutes just to soften.
    • Open the tins of tuna and drain, reserving a small amount of oil for flavor (optional).
    • When the water boils, add pasta and cook until *al dente* per package instructions.
    • Simultaneously, fold the tuna gently into the tomato sauce, warming through without breaking it up too much.
    • Drain the pasta, reserving a cup of cooking water.
    • Combine the pasta with the sauce in the pan, tossing to coat; add reserved water as needed for desired sauciness.
    • Fold in chopped basil leaves, taste and season with extra salt, pepper, or olive oil as needed.
    • Plate pasta in shallow bowls, topping each serving with additional tuna chunks if desired.
    • Finish with grated parmesan cheese, lemon zest, fresh basil, and a drizzle of olive oil.
    • Serve immediately with extra basil and lemon on the side.