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Tuna, tomato and basil pappardelle
Tuna, tomato and basil pappardelle
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Prep Time:
25 minutes
Cook Time:
7 minutes
Total Time:
32 minutes
Light pasta dish with basil, tomatoes, and tuna. Perfect for lunch or dinner, low-fat and flavorful.
Ingredients:
  • 1 quantity fresh wholemeal pasta (see related recipe)
  • 425g can tuna in olive oil
  • 62.50 ml red wine vinegar
  • 10.00 gm caster sugar
  • 200g grape tomatoes, halved
  • 125.00 ml fresh basil leaves
  • shaved parmesan cheese, to serve
Instructions:
  • Prepare the pasta sheets by dusting each one with flour. Loosely fold each sheet into a 20cm rectangle, then cut them into 2.5cm wide strips using a ravioli wheel cutter or pizza cutter. Gently shake the pasta strips to unravel them, and repeat the process with the remaining sheets.
  • Boil pasta in a pot of salted water for 4 minutes or until tender. Drain pasta gently and place back in the pot.
  • Separate and shred tuna, keeping 2 tablespoons of the flavorful oil. Mix the reserved oil with vinegar and sugar in a small container. Combine tuna, tomato, basil, and oil blend with cooked pasta. Season with salt and pepper. Gently stir over low heat for 2 to 3 minutes until warm. Garnish with grated parmesan and serve.

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