Pasta is the saviour when the cupboard is bare or you don’t feel much like cooking isn’t it? This classic recipe can be made in 10 minutes with only a handful of ingredients.
Many years ago I happened upon a similar recipe by the Donna Hay and took my inspiration with a few alternative tweaks.
I make this almost weekly, it never fails to disappoint and its a fabulous dish if you have unexpected guests and all of a sudden need to feed 10 or so hungry mouths.
This 10 minute easy tuna pasta makes midweek meals a dream.
- 4 cloves of garlic
- 2 lemons
- A few drops of lemon and/or basil essential oil * (see notes)
- 1/4 cup of extra virgin olive oil (plus more for serving)
- 1–2 cans of tuna in olive oil
- Bunch of fresh basil
- Salt & pepper
- 50gm grated parmesan cheese (plus extra for serving)
- 500gm of pasta (I like to use a smaller shape but entirely up to you)
- Put a large pot of water onto boil
- Zest and juice 2 lemons, chop garlic
- Throw the lemon zest and garlic into a small saucepan with 1/4 cup olive oil, cook until it becomes fragrant and sizzling (a few minutes) then remove from heat
- Once water is boiling add pasta and decent pinch of salt
- Empty entire contents of tuna can (olive oil/brine included) into small saucepan with zesty stuff, add in the lemon juice
- Pick off a few handfuls of basil leaves, tearing them up and pop them into the saucepan with the tuna zesty ingredients
- Once pasta is cooked al dente, drain and toss through the tuna, lemon zesty and basil mix
- Stir through additional olive oil and about 50gm grated parmesan so that it’s nice and mixed through
- Season with pepper and serve with extra parmesan, olive oil and basil leaves
- * I like to add a few drops of essential oil to my mix for added nutritional and flavour benefits but this by no means is necessary. Ensure you only use a quality food grade oil brand (I use Doterra)