Quick Tuna Garlic and Chilli Pasta
Ingredients
- 200 g wholewheat pasta
- 1 tbsp olive oil
- 1 large clove of garlic, crushed
- 1 tin chopped tomatoes
- 1 fresh chilli, deseeded and finely chopped
- 1 tin tuna in spring water
- 1 small bunch of fresh parsley, chopped
- 1/4 tsp salt
- black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Sauté Garlic: While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over low to medium heat. Add the minced garlic and sauté for 1 minute until fragrant and softened. Be careful not to overcook the garlic.
- Add Chilli and Tomatoes: Add the tinned tomatoes and chilli, stir and leave to simmer for 5-7 minutes until the sauce thickens slightly. Season with the salt and pepper to taste.
- Add Tuna: Add the tuna to the tomato sauce and break it up. Stir gently to combine and allow the tuna to heat through for 2-3 minutes.
- Combine with Pasta and parsley: Add the drained, cooked pasta and chopped parsley to the sauce and toss to combine.
- Garnish and Serve: Serve the pasta hot, garnished with freshly chopped parsley if desired.
Notes
Storage Instructions:
Refrigeration - Allow leftovers to cool to room temperature before storing in an airtight container in the fridge for up to 3 days.
Reheating - When you're ready to enjoy the leftovers, reheat the pasta in a pan over low heat, adding a splash of water or olive oil to help loosen the sauce. Alternatively, you can microwave it in a covered dish, stirring occasionally until heated through.