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Spaghetti with tuna, peas and borlotti beans
Spaghetti with tuna, peas and borlotti beans
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Nutritious tuna and pasta dish upgraded with peas and borlotti beans for a tasty twist.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 90g tomato paste
  • Pinch of dried chilli flakes
  • 4 vine-ripened tomatoes, peeled, seeds removed, chopped
  • 400g can borlotti beans, rinsed, drained
  • 400g can tuna in springwater, drained, flaked
  • 250.00 ml chopped flat-leaf parsley
  • 120g pea
  • 400g spaghetti
  • Basil leaves, to serve
Instructions:
  • In a saucepan over medium heat, warm the olive oil. Sauté the onion until soft, for about 1-2 minutes. Stir in the garlic and tomato paste, cook for 1 minute, then add the chilli flakes, fresh tomato, borlotti beans, and 1 cup (250ml) water. Simmer until thickened, about 20 minutes. Fold in the tuna, parsley, and peas, then simmer for an additional 2-3 minutes until the peas are tender.
  • Cook the spaghetti in a large pot of salted boiling water following packet instructions, then drain. Serve the pasta topped with sauce and fresh basil leaves.

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