Tomato Tuna Pasta Recipe
Easy pasta recipes are the lifeblood of many a kitchen, and this simple tomato tuna pasta tastes amazing and uses simple store cupboard ingredients, but tastes a million dollars.
Servings 2 Servings
Calories 353kcal
Ingredients
- 200 g Spaghetti 7oz
- 175 ml Tomato Passata ¾ Cup
- 160 g Tin of Tuna in Olive Oil 5½oz
- 1 tablespoon Olive Oil (I always use the oil from the tuna tin)
- 2 Garlic Cloves
- 1 Small-Medium Echalion or Banana Shallot 35g
- ¼ Salt (plus extra for boiling pasta)
- ¼ teaspoon Black Pepper
- ¼ teaspoon Sugar
- 30 g Capers ¼ Cup
- 10 g Fresh Parsley ⅓-½ Cup
Instructions
- Bring a 20cm or 8" saucepan of well-salted water to a boil; I use 1½-2 teaspoons in a pan of this size.
- Peel and dice the shallot as finely as you can.
- Peel and chop the garlic as finely as you can.
- Heat the oil in a medium (24cm or 10") frying pan over a medium heat, then add the shallots and garlic and cook gently for 2 minutes.
- Pour in the tomato passata, and add the salt, pepper and sugar, then reduce the heat to low and allow to gently simmer whilst the pasta cooks.
- Add the spaghetti to the boiling water and cook as per the instructions on the packet or until it is al dente.
- Chop the parsley as finely as you can.
- Drain the pasta, reserving around 75ml (⅓ Cup) of the cooking liquid.
- Add the tuna and capers to the sauce, followed by the drained pasta.
- Stir to coat, adding as much of the cooking liquid as needed to make a silky smooth sauce.
- Finally, stir through the parsley before serving.
Nutrition
Serving: 1 | Calories: 353kcal | Carbohydrates: 39g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 740mg | Fiber: 4g | Sugar: 5g
