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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).
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta
  • 1 Tbsp olive oil
  • ½ red chilli
  • 1 garlic clove
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 handful of pitted black olives
  • 1 ripe tomato or 4 cherry tomatoes
  • 1 cup Passata
  • 1 Tbsp tomato purée
  • 1 small tin of tuna 160g
  • 2 large handfuls of baby spinach about 100g
  • To serve: grated parmesan optional or chopped fresh herb

Method
 

  1. Cook the pasta according to the packet instructions, drain and keep warm.
  2. Deseed and finely chop the chilli. Chop the garlic. Roughly chop the tomato.
  3. 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.
  4. 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.
  5. Stir through the pasta and serve warm.
  6. Serve with some grated parmesan or some chopped fresh herbs scattered on top.