Tuna, herb & penne pasta

Tuna, herb & penne pasta

Go full-power with fresh herbs and coriander to transform simple tuna pasta into a midweek-something-special. Any leftovers would be ideal for lunch served cold as a dressed pasta salad.

4.5 out of 5 stars(8) Rate this recipe
Low in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 250g Essential Penne
  • 1 tbsp coriander seeds
  • 100ml essential Low Fat Vinaigrette
  • 400g Essential Cherry Tomatoes, quartered
  • 1 small Essential Red Onion, finely chopped
  • 3 clove/s garlic, crushed
  • 25g pack curly leaf parsley, finely chopped
  • ¼ x 20g pack thyme, leaves only, finely chopped
  • 2 x 160g cans Essential Tuna Chunks In Sunflower Oil

Method

  1. Cook the pasta in a pan of boiling, lightly salted water for 12 minutes, or until tender. Heat the coriander in a small saucepan for 1-2 minutes, or until lightly toasted. Grind, using a pestle and mortar or a small bowl and the end of a rolling pin.

  2. Put the vinaigrette in a bowl and stir in the tomatoes, onion, garlic, parsley, thyme and crushed coriander seeds. Season with plenty of black pepper. Drain the tuna in a sieve resting over a separate bowl to catch the oil.

  3. Drain the pasta and return to the pan with the tuna, tomato mixture and 2 tbsp of the drained oil. Stir well over a medium heat for 2-3 minutes, until the tomatoes are warmed through and softened but not completely collapsed. Serve in shallow bowls.

Cook’s tip

For a richer sauce, stir in 4 tbsp Essential Double Cream with the tomatoes.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,583kJ/ 375kcals

Fat

7.3g

Saturated Fat

0.9g

Carbohydrates

53g

Sugars

11g

Fibre

4.4g

Protein

21g

Salt

1g

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Overall rating (4.5/5)

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