Pasta with tuna and tomatoes

What could be easier on a warm summer night than this fresh and zesty no-cook pasta sauce? Simply boil your choice of pasta, toss it all together and serve at room temperature with the setting sun.

Ingredients

  • 500g penne, rigatoni or similar

  • 250g cherry tomatoes

    halved

  • 425g tin tuna in olive oil

  • 1 lemon

    zest

  • 2 tbsp fresh parsley

    chopped

  • parmesan cheese

    grated, to serve

Allergy Advice

Contains Dairy

Contains Fish

Contains Gluten

Equipment

  • 1 saucepan

Instructions

  1. Cook pasta according to packet instructions. Drain and return to saucepan.
  2. Toss with tomatoes, tuna (including its oil), lemon zest and parsley. Season well.
  3. Serve with parmesan cheese.

Notes

Variation
Increase the vegetable component by adding some grated carrot and zucchini.
Variation
Serve cold as a salad for the lunch box or a picnic.

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