Tomato, Chilli and Tuna Fusilli

This is one of those staple classic pasta recipes that is quick, easy and ultimately sooooo satisfying. I bet you anything that you will never make this just the once, as once you have tried this it’ll become one of your staples classic pasta recipes. I don’t know what it is about pasta that I love so much; it’s the most simple ingredient in the World but it just makes the most comforting, delicious and versatile meals. I do in fact currently have a calorie loaded ultimate hangover pasta bake in the oven, but this recipe is much more diet friendly and perfect for a mid-week meal.

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Serves 2-3

  • 1 onion – finely chopped
  • 1 tbsp olive oil
  • 2 cloves garlic – finely chopped
  • 1 green chilli – finely chopped
  • 400g tin plum tomatoes
  • 1 carrot – peeled and grated
  • 185g tin tuna – drained
  • 15 pepperdew peppers – roughly chopped
  • Handful Peas
  • Handful Sweetcorn
  • Salt and pepper to taste
  • 1 tbsp tomato puree
  • 1 tsp chilli sauce
  • 175g dried pasta tubes or twists
  • 75g grated cheese – to serve (optional)

 

In a large saucepan, heat the oil and gently fry the onions until soft before adding the garlic and chilli to cook for another couple of minutes

Stir in the tomatoes, carrot, peppers, puree and chilli sauce; bring to the boil and then gently simmer for 15 minutes to thicken – 5 minutes before the time is up stir in the peas and sweetcorn

Cook the pasta according to the pack instructions.

Once the pasta is cooked, drain and stir together with the sauce, tuna, lemon juice and salt and pepper to taste.

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6 thoughts on “Tomato, Chilli and Tuna Fusilli

  1. Pingback: Tomato, Chilli and Tuna Fusilli | First, Dice One Onion

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