Tuna, basil and tomato pasta salad
You only need one pan and 30 minutes to create this pasta dish. Great for a filling lunch or a quick summer dinner!
280 g, (spiral pasta)
Tuna, canned in springwater, drained
290 g, (2x185g can)
Capers, rinsed, drained
Fresh flat-leaf parsley
1 clove(s), crushed
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Heat half the oil in same pan over medium-high heat. Add tomatoes and garlic and cook, stirring, for 5 minutes or until tomatoes soften and release their juices.
- Return pasta to pan with tuna, capers, basil, parsley, juice and remaining oil. Toss gently to combine. Serve.
SERVING SUGGESTION: Steamed green beans, snow peas, sugar snap peas, parsley leaves and baby rocket, drizzled with 1 tablespoon lemon juice mixed with 2 teaspoons Dijon mustard.TIP: For extra colour you can use tomato medley (mixed baby tomatoes) instead of grape tomatoes.