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PASTA W/ TUNA IN NO-COOK TOMATO SAUCE
What's great about it
A quick and healthy Mediterranean recipe from my new cookbook SIMPLE HEALTHY RECIPES. High in protein, omega-3, antioxidants as well as being gluten- free. For a lower carb option, just replace the pasta with steamed broccoli or lightly sauteed zucchini. Enjoy.
Ingredients
Serves 3-4
NO-COOK TOMATO SAUCE
500 g (17 oz) or 4 ripe Roma tomatoes, chopped,
1/2 small red onion, sliced
125 g (4 oz) sun-dried tomato in olive oil, drained
1/2 clove garlic
4-6 fresh basil leaves
2 tablespoons extra virgin olive oil
sea salt and white pepper to taste
FOR THE PASTA
200 g (7 oz) short gluten free pasta, your choice
200 g (7 oz) tuna in olive oil, drained
2 tablespoon capers
fresh basil leaves
6 black olives, pitted and halved, optional
pecorino or Parmesan, to serve
a splash of red wine vinegar, optional is amazing
NOTE: for a low carb option, sub pasta for steamed broccoli, cauliflower or zucchini
Method
TO MAKE TOMATO SAUCE, combine the tomatoes, red onion, sun-dried tomato, garlic, basil and olive oil into a blender. Season with a pinch of salt and white pepper and blend until smooth.
COOK the pasta until al dente, then drain into a mixing bowl reserving 1/2 up of the cooking water.
ADD the tuna, capers, basil and olives and mix through, adding some of the pasta water.
DIVIDE between serving bowls.
SERVE with Parmesan and enjoy.
ENJOY hot or cold.
Notes and Inspiration
Make a tuna pasta bake and spoon the mix into a baking dish. Make a gluten free bechamel (white sauce) or top with whipped ricotta. Bake for 35 - 40 minutes then devour.