Photo of Ribbon pasta with tuna and tomatoes by WW

Ribbon pasta with tuna and tomatoes

7
7
7
SmartPoints® value per serving
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
Combine tagliatelle or linguine with a tasty tomato sauce, stirring through roast red peppers and canned tuna chunks just before serving.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Onion(s)

1 large, finely chopped

Garlic

2 clove(s), crushed

Tinned Tomatoes

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

Salt

1 pinch

Black pepper

teaspoons

Basil, fresh

15 g, sprigs, to garnish

Instructions

  1. 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.
  2. Meanwhile, cook the tagliatelle or linguine in boiling, salted water for 10-12 minutes, or according to pack instructions, until just tender.
  3. 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.
  4. Share pasta between four warmed plates. Serve, garnished with basil sprigs.

Notes

For a vegetarian version, serve without the tuna.