tuna & corn pasta

Written By Angelica Pupillo

Okay so I saw the combination of tuna and corn in a toastier at a café and I instantly thought, “that could be a pasta” – and I was RIGHT!! Coming at you with ANOTHER 30-minute dinner – here we go!

Also, if you don’t eat tuna, no stress! You can add a bit of extra olive oil and use a can of chickpeas or butterbeans instead!

recipe (serves 3-4)

ingredients

  • 250g wholemeal penne/sprials

  • 4 roma tomatoes, diced (or a cup of cherry tomatoes, halved)

  • 1 400g can of corn, rinsed and drained

  • 1 tsp granulated garlic

  • 1 tbsp oregano

  • 1 185g tuna in olive oil

  • Fresh parsley

  • Salt

  • Olive oil

method

1. Bring the water for your pasta up to a boil, salt it, and cook pasta according to packet instructions (mine took 11 minutes)

2. In a large frying pan with high sides on medium-high heat, drizzle a few tbsp of olive oil.

3. Once the frypan is hot, add in the tomatoes. Once they start releasing their juices add in the corn, granulated garlic, oregano, and a pinch of salt.

4. When the pasta has a few minutes to go, add the tuna (with the oil) to the fry pan and the fresh parsley. Gently stir, you want the tuna to stay in relatively large chunks.

5. Drain the pasta and add it to the pan with the sauce. Coat the pasta in the sauce, taste for seasoning, and serve!

tip

This pasta is even BETTER the next day cold for lunch as a pasta salad.

Angelica Pupillo
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