- 120g wholewheat pasta shapes
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 garlic clove, finely diced
- ½ green pepper, sliced
- ½ red pepper, sliced
- 1 x 400g can chopped tomatoes
- 1 x 200g can sweetcorn, drained
- 1 teaspoon mixed herbs
- 1 x 160g can tuna in spring water, drained
- 1 rounded tablespoon grated parmesan
- Basil leaves to garnish
- 30 minutes
- 5 A DAY:
- Cook the pasta according to the instructions on the pack.
- Meanwhile, measure the oil into a large saucepan, place on a medium heat and when hot add the onion and cook for around 5 minutes, stirring all the time. When the onion starts to brown add the garlic and cook for a further 2 minutes.
- Add the peppers, tomatoes and mixed herbs. Bring to the boil, then reduce the heat and simmer without a lid for about 10 minutes.
- Drain the pasta and add to the sauce. Add the sweetcorn and mix well.
- Just before serving, gently stir in the tuna, but don’t over-stir otherwise the chunks will break up too much and it won’t look so appetising.
- Serve in two warmed bowls with a sprinkle of grated parmesan and some torn basil leaves.
When using canned products, choose versions stored in water as these will contain less salt and sugar. If using a salted or sugared variety, make sure you drain and rinse the contents. This will wash off some of the added salt or sugar.
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