Tuna and spinach pasta
Pasta dishes are easy and filling meals during the week. This tuna and spinach pasta is ready within 15 minutes, nutritious and really yummy! I served it with gluten-free buckwheat spaghetti but use any type of pasta you like! Also, if dairy is not an issue for you do serve it with a generous amount of Parmesan!! Warning: it’s a bit spicy, so leave the chilli out if you’re making it for kids and add scatter some chilli flakes on your portion (if you like it spicy).
Ingredients
Method
- Cook the pasta according to the packet instructions, drain and keep warm.
- Deseed and finely chop the chilli. Chop the garlic. Roughly chop the tomato.
- Heat the oil in a frying pan, then add the garlic, oregano and chilli. Sir for a minute then add the capers and tomato. Put a lid on and gently sauté for ⅔ minutes until the tomato pieces have softened. Now add the tomato purée, passata and black olives, then cook for 5 minutes.
- Drain the tuna and stir it in to warm through. Season with salt and pepper, then add the spinach. Put the lid on and cook over low heat for a couple of minutes, until the spinach has wilted.
- Stir through the pasta and serve warm.
- Serve with some grated parmesan or some chopped fresh herbs scattered on top.