15-Minute Mediterranean Tuna Pasta
Rating:
Ingredients:
- 1 big garlic clove
- 1 courgette
- 1 handful of cherry tomatoes
- A pinch chilli flakes
- 1 cup pasta regular or gluten-free
- 1 400g tin of butterbeans
- 1 handful of baby spinach
- ¼ cup olives
- 1 small lemon
- 1 handful of Italian parsley
- 2 small 90g tins tuna in oil
- 40 g crumbled feta
- Salt and pepper, to taste
- Drizzle Olive oil
Method:
- Mince garlic. Finely dice courgette. Slice olives.
- Cook pasta to packet directions.
- While the pasta is cooking, heat a small drizzle of olive oil in a pan. Add garlic, courgette, cherry tomatoes and pinch of chilli flakes. Sauté for 5 minutes.
- Open tin of butter beans, drain liquid, rinse well and then add to fry-pan, along with the spinach and olives. Cook for another two minutes. Turn off heat.
- Once the pasta has cooked drain and add back to the fry pan. Mix together.
- Finely snip using kitchen scissors the Italian parsley, and add. Add the juice and zest of the lemon, and the two tins of tuna, pouring in the oil (this will help dress the pasta). Crumble over the feta. Season with salt and pepper. Taste and adjust seasoning - add more salt and pepper if desired, more feta, lemon, olive oil etc.
Notes:
* Tuna in an olive oil base is needed for this dish, as the oil helps dress the pasta and provide a Mediterranean flavour! Using another flavour may alter taste. If your tuna doesn’t contain oil, then dress generously with olive oil.
Use up what you’ve got: This dish welcomes other veggies. Feel free to add what’s in the crisper and needs to be used up .g. diced eggplant, capsicum…