Last updated on May 9th, 2018 at 11:41 am
A super simple and quick dinner recipe for Angelhair Pasta with Tuna and a red pepper sauce.
1 x 170 g solid meat tuna in oil
1 medium onion, chopped
2 red bell peppers, finely sliced across the halves
1 T (15 ml) Balsamic or red wine vinegar
1 x Ina Paarman’s Tomato & Basil Pasta Sauce
Ina Paarman’s Chilli & Garlic Seasoning to taste
400 g angel hair pasta
2 cups (500 ml) baby spinach tightly packed
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
2 T (30 ml) olive oil
Drain the oil from the tuna and use it to saute the onion, until the onion is soft and just beginning to colour. Add the pepper strips and saute until they have wilted. Add the vinegar – boil fast to evaporate it out.
Add the Pasta Sauce. Season to taste with Chilli & Garlic Seasoning. Add the flaked tuna.
Boil the pasta, fast, in plenty of unsalted water for 4 minutes. Add the spinach and boil for a final 3 minutes.
Strain the pasta. Toss with Lemon & Black Pepper Seasoning and the olive oil.
Divide the pasta between serving plates and spoon the tuna sauce over.
By: Ina Paarman