tuna tomato pasta

Tuna and tomato pasta


Preparation time: 10 min
Cooking time: 15 min
 
Need to make a quick supper? Look no further.
 
 
 

Ingredients

 
  • 300
    g
    tagliatelle
  • 60
    ml
    olive oil
  • 1
    bunch spring onions - sliced
  • 6
    tomatoes - seeded and diced
  • 185
    g
    shredded tuna in brine - drained
  • 20
    ml
    lemon juice
  • 200
    g
    feta cheese
  • 50
    ml
    fresh basil or parsley - coarsely chopped
Servings: Change Serving
 
 

Method

 
Cook the pasta until al dente.

Drain and drizzle with olive oil.

Add the remaining ingredients. Add salt and freshly ground black pepper, to taste. Toss well to combine.

Serve immediately, garnished with fresh basil leaves (optional).
 

Read more on: boil  |  fish/seafood  |  recipe
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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