- 400g spaghetti
- 700ml btl passata (tomato pasta sauce)
- 125ml (1/2 cup) Massel vegetable liquid stock
- 200g crusty bread, crusts removed, torn
- 1 garlic clove, chopped
- 50g (2/3 cup) finely grated parmesan
- 2 teaspoons finely grated lemon rind
- 425g can tuna in oil, well drained
- 1/3 cup chopped fresh continental parsley
- 3 eggs
- Chopped fresh continental parsley, extra, to serve
- Step 1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
- Step 2Meanwhile, place the passata and stock in a frying pan over medium-high heat. Bring to a simmer. Cover. Reduce heat to medium. Cook for 3 minutes or until heated through.
- Step 3While the sauce is cooking, process the bread, garlic, parmesan and lemon rind in a food processor until coarse crumbs form. Add the tuna, parsley and eggs, and process until combined. Season with salt and pepper. Roll tablespoonfuls of tuna mixture into balls.
- Step 4Add tuna balls to sauce. Cover and cook for 8 minutes or until tuna balls are cooked through. Divide pasta among serving dishes. Top with the tuna balls and extra parsley.
- Low sugar
All nutrition values are per serve
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste