Tuna & Tomato Pasta

This is quick, simple, tasty and kids (and adults!) love it.
ServesPrep / Cooking TimeDifficulty
2 30 minutes 1

If you want to turn it into a supper dish for adults, I add finely chopped courgettes into the mix as this gives it more texture and colour.

Feel free to use whatever pasta you happen to have in at the time - it works equally as well with any variety

Tip:

Use tuna in brine as opposed to sunflower oil as otherwise it can make the pasta greasy.

 

Ingredients

300g pasta (I used spirals in this recipe)
1 small onion, chopped finely
8 button mushrooms, chopped finely
1 knob of butter
1 small tin of tuna in brine
1 jar of Italian passata tomatoes
250g mature cheddar (or parmesan if you prefer)
Fresh basil leaves for garnishing

Method

  • Place the pasta into a pan of boiling lightly salted water and cook on a medium heat for approximately 12 minutes or until aldente
  • Meanwhile, chop the onions and mushrooms and saute in a small fry pan with the butter and cook gently until soft.
  • Add the passata and gently heat for 2 minutes on a low heat.
  • Drain off the tuna, pop in a small bowl and mix gently to break down the tuna chunks.
  • Drain the cooked pasta into a colander, ensuring that all the water is drained off. Put the pasta back into the saucepan.
  • Pop in the tuna and mix well with the pasta, then add the mushrooms, onions and passata and mix well
  • Serve into individual pasta dishes, sprinkle with the cheese (you can pop it under the grill if you want the cheese melted) and garnish with a couple of basil leaves.
  • Tip: For cheese lovers, put an individual ramekin with grated cheese or parmesan alongside the pasta bowl so that the diner can help themselves.
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