- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
For a fast and satisfying meal, turn to this fresh tomato and tuna pasta that you can whip up in under 30 minutes.
Ingredients
- 300g dried fusilli pasta
- 2 teaspoons extra virgin olive oil
- 4 spring onions (shallots), thinly sliced
- 40g (1/4 cup) pitted black kalamata olives, halved
- 1 tablespoon baby capers, drained
- 1 drained anchovy fillet, finely chopped
- 400g punnet tomato medley mix, halved
- 1 tablespoon red wine vinegar
- 2 x 95g cans tuna in olive oil, well drained
- 1/4 cup fresh basil leaves, torn
- 40g baby rocket leaves
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to the pan.
- Step 2Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the spring onion, olive, capers and anchovy. Cook, stirring, for 1 minute or until aromatic. Stir in the tomato for 2-3 minutes or until softened slightly. Remove from heat. Stir in the vinegar. Season with pepper.
- Step 3Add the tomato mixture, tuna and basil to the pasta. Toss gently to combine. Divide among bowls and top with rocket.
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1679 kj
Energy
9g
Fat Total
2g
Saturated Fat
4g
Fibre
20g
Protein
41mg
Cholesterol
2164.12mg
Sodium
3g
Carbs (sugar)
59g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Craig Wall
- Publication: Australian Good Taste
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