Creamy Tuna and Tomato Pasta {For Using Up The Fridge}
This creamy tuna and tomato pasta is one of those recipes you can make with store cupboard ingredients, along with whatever is in the fridge, in no time . My kids love it and I can throw in a couple of handfuls of frozen vegetables or whatever needs using up in the fridge.
Add chilli flakes for grown ups - it’s so good! chopped courgettes or peppers are a really good addition. You can top it with grated parmesan (or cheddar) or a good handful of rocket makes a tasty garnish.
Creamy Tuna and Tomato Pasta
Serves: 4 adults
Time: 15 prep & 10 mins cooking
Cost: 89p per serving (based on 4 adults servings)
Calories: 538 per serving (based on 4 adults servings)
Ingredients:
1 tbsp oilve oil
3 cloves garlic, crushed
2 x 185g tins of tuna in brine (or oil) drained
500g passata or 400g tin of chopped tomatoes
1 tsp dried rosemary
Good pinch dried chilli flakes (optional)
1 tbsp tomato purée
Couple of handfuls of fresh or frozen vegetables (optional)
150g low fat soft cheese (helps to be at room temperature)
Cheese or rocket to garnish (optional)
Salt and pepper to taste
Method:
Heat the oil in another large saucepan and fry the crushed garlic for around a minute before adding the tuna, passata, frozen veg, dried herbs and tomato purée. Season to taste. Bring to the boil and simmer very gently for 10 minutes. Add a couple of handfuls of fresh or frozen vegetables half way through the cooking time to allow them to cook through without getting too mushy.
While the sauce is simmering, cook the pasta according to the instructions on the packet.
Drain the cooked pasta reserving some of the cooking water, and add to the tuna and tomato sauce. Stir well, to coat the pasta using some of the cooking water from the pasta to help it come together. Remove from the hob and stir through the soft cheese until it’s completely melted and dispersed.
Serve immediately topped with cheese or rocket if you like. Enjoy while it's steaming hot. You can have if for lunch the following day as well if you don’t mind the pasta being a teeny bit soft.
