Recipes
Tomato and tuna pasta
This speedy supper uses wholewheat pasta, & is tossed with a med-veg-inspired, tuna & tomato sauce & finished with a garlic bread, crunchy topping.
This speedy supper uses wholewheat pasta, & is tossed with a med-veg-inspired, tuna & tomato sauce & finished with a garlic bread, crunchy topping.
Cook: 15 Mins
Serves: 4
Price: £1.13 per serving
Nutritional Information
Each 388g serving contains
Energy
1738kj
415kcal
1738kj
415kcal
21%
Fat
4.7g
4.7g
Low
7%
7%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
7.0g
7.0g
Low
8%
8%
Salt
0.62g
0.62g
Low
10%
10%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
448kj/107kcal
Typical energy values per 100g:
448kj/107kcal
Ingredients
Main Ingredients
½ x 170g Just Essentials by Asda Garlic Bread
500g Asda Wholewheat Fusilli Pasta
1 Yellow pepper, deseeded and roughly chopped
1 Red pepper, deseeded and roughly chopped
1 large courgette (about 150g), halved lengthways and sliced
400g tin Asda Chopped Tomatoes
2 x 145g tins Asda Skipjack Tuna Chunks in Spring Water, drained
From your store cupboard
½ tbsp Olive oil
1 Low-salt vegetable stock cube
Method
1
Cook the pasta according to pack instructions, reserving 250ml of the pasta water.
2
Meanwhile, tear the garlic bread into chunks and pulse in a food processor to rough breadcrumbs. Toast in a frying pan on medium heat for 4–5 mins until golden. Set aside.
3
Heat the oil in a non-stick frying pan and cook the peppers and courgette over a medium heat, stirring occasionally until they start to soften, about 6–8 mins.
4
Dissolve the stock cube into the reserved pasta water, add to the pan along with the chopped tomatoes and stir to combine.
5
Stir the tuna into the sauce and bubble for 2 mins more to heat through, before tossing with the drained pasta and topping with the garlic breadcrumbs.
6
Any leftovers will store well in the fridge in an airtight container for two days. Serve the pasta with the extra garlic bread on the side, if you like.