Tuna, tomato and basil pappardelle

0
190
Tuna, tomato and basil pappardelle
  • 0:25 Prep
  • 0:07 Cook
  • 4 Servings
  • Challenging

Featured in
Pasta recipes, Nutrition information

Ingredients

  • 1 quantity fresh wholemeal pasta (see related recipe)
  • 425g can tuna in olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons caster sugar
  • 200g grape tomatoes, halved
  • 1/2 cup fresh basil leaves
  • shaved parmesan cheese, to serve

Method

  • Step 1
    Make pasta (see related recipe). Dust 1 sheet of pasta with flour. Loosely fold into a 20cm rectangle. Using a ravioli wheel cutter or pizza cutter, cut pasta into 2.5cmwide strips. Gently shake pasta to unravel. Repeat with remaining pasta sheets.
  • Step 2
    Cook pasta in a saucepan of boiling salted water for 4 minutes or until tender. Carefully drain. Return to saucepan.
  • Step 3
    Drain and flake tuna, reserving 2 tablespoons oil. Combine reserved oil, vinegar and sugar in a jug. Add tuna, tomato, basil and oil mixture to pasta. Season with salt and pepper. Toss over low heat for 2 to 3 minutes or until heated through. Serve topped with parmesan.

  • Low carb
  • Low kilojoule
  • Lower gi

Nutrition

  • 1938 kj

    Energy

  • 18.1g

    Fat Total

  • 5g

    Saturated Fat

  • 4.9g

    Fibre

  • 33g

    Protein

  • 180mg

    Cholesterol

  • 576mg

    Sodium

  • 38.7g

    Carbs (total)

All nutrition values are per serve

Notes

You could use the pasta machine to make fettuccine. Cut 1 pasta sheet in half crossways. Set machine to fettuccine setting. Feed through pasta sheet. Lightly dust fettuccine with flour to prevent it sticking together. Repeat with remaining pasta sheets.

  • Author: Claire Brookman
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here