200gwholemeal short pasta penne, fusilli or farfalle
3tablespoonrapeseed oil, or vegetable/sunflower/olive oil
1onion, peeled and finely chopped
1teaspoonchili flakes, to taste
250gzucchini, courgette, diced
200gtomatoes, diced
100gcan tuna chunks, net weight/drained
4teaspoonred pesto
salt and ground black pepper, to taste
Garnish (optional, for serving):
30gGrana Padano, or parmesan cheese (grated/shaved)
fresh rocket or basil leaves
1unwaxed lemon, cut into wedges
Instructions
Cook the pasta according to the instructions on the packet. Strain and set aside.
Meanwhile, reheat rapeseed oil in a large frying pan on medium-high heat. Once hot, add chopped onion and chili flakes and fry for about 3-4 minutes or until the onion is soft and glossy (translucent).
Add diced zucchini, toss and fry for 5 minutes. Strain the canned tuna to remove any excess juices.
Add diced tomatoes and tuna chunks. Toss again, cover with a lid and cook for 3-4 minutes.
Take the pan off the heat. Stir in the cooked pasta and pesto.
Season with salt and pepper if needed. Serve with fresh rocket leaves, a few shaves of Grana Padano or parmesan cheese and a wedge of lemon. Enjoy!
Notes
Possible swaps (1:1 ratio unless stated otherwise):
Red onion or twoshallots.
Sunflower, vegetable, or regular olive oil.
Chili powder (¼ tsp) or fresh chilies (1-2 according to taste).
Diced bell pepper or broccoli instead of zucchini (courgette).