Tuna pasta with pesto & tomatoes

Organisation: The Australian Women’s Weekly Food

Cooking time: 25min

Serves: 4

Type of recipe: lunch, dinner

Recipe

This delicious wholemeal spaghetti dish combines tuna, blistered cherry tomatoes, and a fresh, zesty basil pesto. With a hint of chilli and garlic, it’s light yet satisfying. Finished with fragrant basil and a squeeze of lemon, it’s a quick, wholesome meal perfect for busy weeknights or relaxed entertaining.

Ingredients

300g (9½oz) wholemeal spaghetti
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced thinly
2 fresh long red chillies, chopped finely
400g (12½oz) cherry truss tomatoes
185g (6oz) canned tuna in springwater, drained, flaked
1/3 cup basil leaves
1 medium lemon (140g), cut into wedges

Pesto

2/3 cup basil leaves
1/3 cup (25g) finely grated parmesan
1½ tablespoons pine nuts
1 clove garlic, crushed
1/3 cup (80ml) water

Method

Cook pasta in a large saucepan of boiling water following packet directions until tender.
Meanwhile, to make pesto, blend or process ingredients until smooth.
Reserve ¼ cup of cooking water, then drain pasta.
Heat a large non-stick frying pan over medium heat. Add oil, garlic and chilli; cook, stirring, for 30 seconds or until fragrant. Add tomatoes; cook, stirring, for 2 minutes or until blistered.
Add pasta to pan with pesto and reserved cooking water. Increase heat to high; cook, stirring, for 2 minutes or until sauce is thickened. Stir through tuna; season with pepper.
Sprinkle pasta with basil; serve with lemon wedges.

TIPS

Do-ahead: You can make the pesto a day ahead and store, covered, in the fridge
Some people have a pattern of higher glucose levels after eating pasta. This is often due to the portion size. Keep your serving between ½ to 1 cup of cooked pasta. The combination of tuna (protein), olive oil (healthy fat) and wholemeal pasta (lower GI) will help to prevent high glucose levels after this meal. Make sure ½ your plate is also loaded with salad to avoid too much of the pasta.