Spaghetti with wilted spinach, tomato and tuna
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Time to make:
25 mins (Hands-on time: 10 mins, Cooking time: 15 mins)
$4.40 per serve
(at time of publication)
Full ingredients list:
- 320g spaghetti
- 1 cup tomato pasta sauce
- 600g tomatoes, chopped
- 1 clove garlic, crushed
- 2 x 185g cans tuna in spring water, drained
- 200g baby spinach
- 12 kalamata olives, pitted, sliced
- 2 tablespoons chopped fresh parsley, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook spaghetti according to packet instructions. Drain and return to saucepan.
Step 2 Meanwhile, combine pasta sauce, tomatoes and garlic in a saucepan. Bring to the boil, reduce heat and simmer for 15 minutes, or until tomatoes are softened. Stir in tuna, spinach and olives and heat until spinach wilts.
Step 3 Add tomato mixture to pasta and toss until combined. Sprinkle with parsley to serve.
Make it vegetarian: Omit tuna, add a few toasted pine nuts and some dollops of low-fat ricotta. Sprinkle with a little parmesan to serve. You could also garnish with a few fresh basil leaves instead of chopped parsley.
About this recipe
First published: April 2012