This Chilli Tuna Pasta makes a great mid week meal.  It’s quick, tasty and filling.  We use gluten free pasta, but that’s up to you, and just adapt the chilli as to how hot you like it.  It’s just as delicious without the chilli, so if you have kids that won’t eat anything hot, just leave it out.

 

 

February 20, 2018
  • 5m
  • 20m
  • 25m
  • 1

Ingredients

  • 2 tbsp. olive oil
  • 2 garlic clove
  • 15 capers
  • 1 long red chilli (optional)
  • 1 tub cherry tomatoes
  • 2 c baby spinach
  • 425 g tin tuna
  • 1/2 c red wine vinegar
  • 1/2 tbsp. lemon juice
  • 1 packet of pasta of choice

Instructions

  1. Chop garlic, capers and chilli finely. If using a thermo 5 seconds/speed 7.
  2. Slice all tomatoes in half, and roughly chop up spinach.
  3. Drain Tuna.
  4. Cook pasta as per packet instructions.
  5. Heat oil in a frying pan.
  6. Add garlic, capers and chilli and cook off for 1 minute.
  7. Add cherry tomatoes and cook until they wilt.
  8. Add spinach and cook until it wilts.
  9. Add red wine vinegar and cook until it reduces slightly. Approximately 3-4 minutes.
  10. Add tuna and mix through.
  11. Add washed and drained cooked pasta and mix through.
  12. Drizzle with lemon juice over the top and serve. Leftovers reheat nicely.

Nutrition

  • 6