Sometimes you get to 4pm and think “oh cr*p I have nothing for dinner”, and you look in your pantry but all the ingredients are melding into one and it’s confusing and you don’t know what to do.
Don’t worry, I’ve got you covered.
This pasta with tuna dish is not only simple and easy, it can also be modified to be gluten free (use gluten free pasta instead of regular pasta!), and if you don’t have tuna, you can add salmon; AND you only need ONE DISH to make it!
I’ve also paired it with an amazing Peter Yealands Sauvignon Blanc (not sponsored, just a great wine to use!).
- 2 Tablespoons olive oil
- 2 cloves garlic (minced)
- 400 grams (1 can) chopped tomatoes
- 50 mls Peter Yealands Sauvignon Blanc (plus another 100mls in a glass for yourself to enjoy LOOL)
- 500 mls water
- 2 vegetable stock cubes
- 300 grams penne pasta
- 425 grams tuna (or salmon) in springwater (drained)
- Salt and Pepper (to taste)
- Parmesan Cheese
- Fresh Basil
- Heat a pan over a medium head with the olive oil and garlic – sauté for 2 minutes.
- Add the tomatoes, wine, water and vegetable stock cubes and cook (gently boil) for 10 minutes. Stirring every few minutes.
- Take a sip of your delicious wine.
- Add the pasta, and tuna, and cook for a further 10-12 minutes (until the pasta is cooked). Stir every few minutes to ensure pasta doesn’t stick to the bottom of the pan.
- Once cooked, serve and sprinkle with some Parmesan Cheese, and garnish with fresh basil