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Tuna panzanella pasta
Tuna panzanella pasta
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and fiber-packed dinner ready in just 25 minutes for busy weeknights.
Ingredients:
  • 375g spaghetti
  • 425g can tuna in oil
  • 150g ciabatta bread, torn
  • 250g baby roma tomatoes, sliced into rounds
  • 250.00 ml fresh basil leaves
  • 40.00 ml red wine vinegar
  • Breadcrumbs, reserved, to serve
Instructions:
  • Boil pasta in a pot of salted water according to package instructions until al dente. Drain, rinse with cold water, and drain well.
  • Drain the tuna while saving the oil, then flake it.
  • Pulse bread in a food processor until coarse crumbs form. Heat half of the reserved oil in a medium frying pan over medium-high heat, then add the breadcrumbs. Cook, stirring, for about 4 minutes until golden brown. Drain on a plate lined with paper towel.
  • Combine pasta, tomato, basil, and tuna in a bowl. In a separate small bowl, whisk vinegar with the remaining oil and season with salt and pepper. Pour the dressing over the pasta mixture and toss to combine. Serve the pasta sprinkled with breadcrumbs.

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