This is an easy and tasty pasta recipe that I resort to from time to time when I don’t have any thing else planned. It’s easy to keep these ingredients on hand so that you can always make it if you need to.
I use a brown rice pasta (Tinkyada brand) because I don’t eat gluten, but you could use whatever type of pasta you prefer.
I don’t rely on a lot of canned foods, but I do like canned tomatoes and canned tuna. With the tomatoes, I look for brands that contain bare minimum ingredients (tomatoes, salt etc). With the tuna, I don’t want it to contain anything other than tuna, water and salt. Read tuna labels carefully – many brands contain soy, if you can believe that! Why on earth would I want soy in my tuna?
I don’t know of any brands of canned tomatoes or tuna that are BPA-free, so if you know of any, please let me know!
Tuna Tomato Pasta
2 cups (approx.) brown rice spiral pasta
1-2 tablespoons oil (butter/ghee/coconut oil)
1 medium onion
2 cloves garlic, peeled
14 oz can tomatoes
1-2 tablespoons tomato paste
1 teaspoon dried basil
¼ teaspoon sea salt
Pepper – couple shakes
¼ teaspoon Sucanat (optional)
Couple handfuls of greens (chard, spinach etc), sliced
8-10 olives (I like kalmata, could also use black), finely chopped
2 small cans tuna in water, drained
1. Cook pasta according to packet directions.
2. While pasta is cooking, add onion and garlic to a food processor and process until finely chopped.
3. Heat oil in a large pot. Add onion and garlic and sauté 5 minutes or so.
4. Add canned tomatoes, tomato paste, basil, salt, pepper and Sucanat. Add a couple drizzles of olive oil. Simmer for about 10 minutes.
5. Add greens, olives and tuna. Simmer for a further 5 minutes.
6. Drain the pasta and stir in the tuna mixture.
7. Serve with parmesan (optional).