When we were living in Italy we ate a ridiculous amount of tuna…Firstly because the Italians love it and it’s everywhere. Secondly, it tastes delicious in their olive oil and thirdly, they make amazing things with it!
When we returned home to New Zealand my husband would often make this pasta for the two of us but now we have Isabella and she is also a HUGE fan, it has become a weekly ritual to have Tuna + Pesto Pasta as a family together at 5pm. Because we all know that 5pm dinners are a thing with young children!
Family Tuna + Pesto Pasta ~serves 4-5
350g penne pasta or spaghetti (I use San Remo gluten-free so we can all eat the same thing)
2 Tbspn olive oil
1 brown onion, diced
2 cloves garlic, finely chopped
Coarse sea salt
1 courgette – grated (and/or 1 cup peas defrosted)
1 cup cherry tomatoes, halved
2 x 185g cans tuna in olive oil (drained to your liking)
~½ cup basil pesto
Grated Parmesan cheese
Cook pasta according to directions until al dente (*save some cooking water - see step 4 below)
Meanwhile, heat the olive oil in a deep pan and soften the onion and garlic with the salt and pepper. Next add the grated courgette and/or peas along with the halved cherry tomatoes and stir for a few minutes or until the tomatoes have softened slightly
Once the pasta is almost cooked, add the tuna to the pan (along with any can oil left) and stir gently to heat through.
Drain the pasta and immediately add it to the pan along with the basil pesto. Add a few more dollops of pesto if you want a saucier pasta (*or you can save some of the pasta cooking water to add instead). Stir everything together. Scatter over the rocket and grate over the parmesan cheese. Stir everything gently together. Taste and season if needed.