Ribbon pasta with tuna and tomatoes
Calorie controlled cooking spray
1 large, finely chopped
2 clove(s), crushed
400 g, chopped with herbs
Capers, in Brine
2 tablespoons, rinsed
Olives, in Brine
50 g, (1 ¾oz), pitted black olives, chopped
Fresh Pasta, raw
300 g, (10 1/2oz), tagliatelle or linguine
Peppers, All Types
75 g, use roasted red peppers in brine, drained and sliced
Tuna in brine, drained
185 g, and flaked
15 g, sprigs, to garnish
- Heat a saucepan and mist with low fat cooking spray. Sauté the onion and garlic gently until softened, 2-3 minutes. Add the tomatoes, capers and olives. Heat gently and simmer for 15 minutes.
- Meanwhile, cook the tagliatelle or linguine in boiling, salted water for 10-12 minutes, or according to pack instructions, until just tender.
- Drain the pasta, reserving 3 tbsp of cooking liquid. Return pasta and liquid to saucepan; add tomato sauce and stir. Add the peppers and tuna chunks. Heat, stirring very gently for 2 minutes. Season to taste.
- Share pasta between four warmed plates. Serve, garnished with basil sprigs.