Ingredients
1 cooked spaghetti
to serve 4
1 425g tin Tuna in oil
6 cloves garlic
crushed
20 leaves fresh basil
shredded
2 fresh vine ripened tomatoes
diced
1 cup pitted kalamata olives
halved
Allergy Advice
Contains Fish
Contains Gluten
Equipment
- 1 frying pan
Instructions
- Drain tuna, flake apart and reserve oil.
- In a hot frying pan add 4 tablespoons of the tuna's oil and fry the garlic for 2 mins.
- Add the cooked spaghetti and stir to coat in the oil. Add fresh tomatoes, flaked tuna and olives.
- Toss to heat for 2 mins and stir through shredded basil.
Notes
Tip
To keep basil for a long time you can take the elastic band off the bunch and lay them on wet paper towels. Roll them up and store in a plastic bag in the fridge. They will last around 2 weeks this way.
Variation
If you don’t have fresh tomatoes and basil you can use a can of diced tomatoes and few teaspoons of dried basil in a pinch. I prefer the fresh items and always have fresh basil in my fridge.
