Bachelor’s Pasta with Sirena Tuna

Keep it simple, with quality produce and premium tuna.

Ingredients

185 g can SIRENA TUNA in Olive Oil or with Chilli in Oil

400 g can of Italian peeled tomatoes

350 g pasta (we use spaghetti)

½ cup frozen peas and 1 tbsp chopped parsley

1 clove finely chopped garlic and/or 1 small onion finely chopped

4 tbsp olive oil

Salt and pepper to taste

In a saucepan, fry the garlic and/or onion in oil on a gentle heat until translucent (about 5 minutes). Add the tomatoes. Season with salt and pepper. Simmer on gentle heat until reduced by 1/3.
Add the tuna and break up into small pieces. Add the frozen peas and cook for a further 3 minutes.
Bring a large saucepan of water and 1 tbsp salt to the boil. Add the pasta and stir to make sure the pasta doesn’t stick together. Cook until ‘al dente’ or follow the cooking time on the pasta packet. Drain the pasta and return to the saucepan.
Add the sauce to the pasta. Stir for a minute over low heat then serve immediately and sprinkle with the chopped parsley.

To make Sirena Springwater Pasta