@emthenutritionist: Summery tuna mozzarella pasta The perfect sunshine pasta recipe that’s light and fresh but full of holiday flavour, perfect for a easy midweek pasta recipe that also makes great leftovers for the next day. 525kcal and 31g protein You will need to serve 2 150g dry weight pasta 1 tin tuna drained (120g drained weight) 250g cherry tomatoes Large handful of Kalamata olives 1 garlic clove 1/2 red onion, very thinly sliced or diced Handful of fresh basil 2 tsp oil from sundried tomatoes Mini mozzarella balls I use buffalo (30g per person) Balsamic vinegar Finely slice the red onion, soak in water to make them less strong. Chop the olives in 1/2. In a pan, fry off the tomatoes with a garlic clove over a low/ medium heat for 5 minutes tossing from time to time. Add in 2 tbsp balsamic vinegar and toss to caramelised slightly. You want them a little charred. Cook the pasta in well salted water to packet instructions. Keep a little cup of water water. Once done drain and add the warm pasta to a mixing bowl, quickly adding in the basil to wilt and red onion. Toss in the olives, sun dried tomato’s and oil and the pan fried tomatoes. Drain and add the tuna and mix. If the pasta looks dry add a splash of pasta water and another 1 tsp of oil. Serve immediately with torn mozzarella balls over the top and some extra basil. #healthyfood #DinnerIdeas #healthyrecipes

Emily English

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Region: GB

Sunday 12 May 2024 17:17:47 GMT