December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Pasta-with-tuna-chilli-tomatoes-and-parsley.jpg" srcset="https://img.taste.com.au/D8sNDl9s/w720-h480-cfill-q80/taste/2016/11/pasta-with-tuna-chilli-tomatoes-and-parsley-71471-1.jpeg 720w, https://img.taste.com.au/gw0MKKes/w643-h428-cfill-q90/taste/2016/11/pasta-with-tuna-chilli-tomatoes-and-parsley-71471-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Pasta with tuna, chilli, tomatoes and parsley"
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- 0:15 Prep
- 0:15 Cook
4 Servings- Capable cooks
Turn a can of tuna from the pantry into a quick and easy pasta dish.
Featured in
Pasta recipes, Lower GI
Ingredients
- 400g short pasta (we used farfalle or bowties)
- 2 tablespoons olive oil
- 2 large garlic cloves, finely chopped
- 1/4 teaspoon dried chilli flakes
- Zest and juice of 1 lemon
- 425g can tuna in springwater, drained, flaked
- 4 tomatoes, chopped
- 2 tablespoons flat-leaf parsley leaves, chopped
- 1/4 cup (20g) shaved parmesan
Method
Step 1
Cook the pasta in a large pan of boiling salted water according to the packet instructions.
Step 2
Meanwhile, heat the oil in a frypan over low heat. Add garlic, chilli and zest and gently cook, stirring, for 2-3 minutes until softened. Season with salt and pepper, then add tuna and tomato, increase the heat to medium and cook, stirring, for 2-3 minutes until heated through.
Step 3
Drain pasta, reserving 1/3 cup (80ml) cooking water. Return pasta and reserved cooking water to pan with the tuna mixture, lemon juice and parsley. Stir over low heat for 1 minute or until combined and heated through.
Step 4
Serve pasta topped with parmesan.
- Low sodium
- Low sugar
Nutrition
2336 kj
Energy
13g
Fat Total
3g
Saturated Fat
6g
Fibre
31g
Protein
41mg
Cholesterol
276.06mg
Sodium
5g
Carbs (sugar)
75g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
Source: taste.com.au
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