Tuna Vegetable Pasta
Cooking Time: 15 Minutes
Serving Size: 2-3 Servings
1 tbsp extra virgin olive oil
1 large red onion (or 2 smaller ones)
4 leaves of savoy cabbage
2 small 60g tins of tuna (or 1 larger tin)
A large handful of pitted kalamata olives (chopped)
150g dried red lentil pasta
1 tbsp sun-dried tomato paste
A handful of fresh basil leaves
Salt & Pepper to taste
Start by boiling the pasta according to packet instructions (normally about 6-8 minutes.
While the pasta cooks, heat the olive oil in a saucepan, then add in the chopped red onion.
After a few minutes, add in the chopped savoy cabbage and cook on a medium heat for a further few minutes.
Chop up the olives and basil and add to the saucepan.
Then add in the tinned tuna and sun-dried tomato paste.
Drain the pasta, then add to the saucepan and mix until all ingredients are combined.
Season with salt and pepper, and top with some fresh basil.
Share on social media: