An extremely easy dish to put together, you simply toss the spaghetti in garlic oil and with canned tuna, and then top it with some balsamic cherry tomatoes and lots of freshly ground black pepper. If you do not have balsamic vinegar, you can just serve it with halved cherry tomatoes, but I do like the addition of balsamic as it brings out the lovely sweetness of the tomatoes. If you're extra lazy, you can also skip the garlic oil step and this would still taste wonderful.
Tuna Pasta with Cherry Tomatoes
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 2
Ingredients
200g spaghetti
1 can tuna in olive or sunflower oil
2 shallots, thinly sliced
8 cherry tomatoes, quartered
1/2 tsp balsamic vinegar
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
Salt
Freshly ground black pepper
1. In a large pot of salted water, cook spaghetti according to pack instructions, for 10 minutes, or until al dente. Drain and set aside.
2. In a large frying pan or wok, heat olive oil. Add the garlic and saute for 2 minutes, until lightly golden. Turn off heat, then add the spaghetti, tuna and shallots and toss. Season with generous amounts of freshly ground black pepper and salt, then divide into two plates.
3. In a small bowl, combine the cherry tomatoes and balsamic vinegar. Top cherry tomatoes onto pasta and enjoy!
Note:
1. If skipping garlic oil step, simply drizzle the oil onto the pasta while tossing with tuna and shallots.
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Not into canned tuna in pasta or salads or anything.
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