Sweet potato pasta with tuna and tomato
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Time to make:
$2.85 per serve
(at time of publication)
Full ingredients list:
500g sweet potato, peeled
400g can cherry tomatoes in tomato juice
1/2 cup red wine
1 teaspoon brown sugar
400g silverbeet, stalks trimmed, roughly chopped
425g can tuna in spring water, drained
2 tablespoons olive oil
2 tablespoons grated parmesan, to serve
2 tablespoons finely chopped flat-leaf parsley, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Use a julienne vegie peeler or mandoline to slice sweet potato into long ‘noodles’. Put ‘noodles’ in a large bowl and microwave for 1 minute on high; set aside.
Step 2 Place tomatoes, wine and sugar in a large saucepan set over high heat; bring to the boil. Reduce heat; simmer for 10 minutes, or until mixture slightly reduces. Add silverbeet; stir for 5 minutes. Add tuna; stir gently. Remove sauce from heat, cover and set aside.
Step 3 Heat 1 tablespoon of the olive oil in a large frying pan set over medium heat. Add reserved sweet potato ‘noodles’ to pan; stir-fry for 5 minutes, or until tender.
Step 4 Top ‘pasta’ with reserved warm tuna–tomato sauce and drizzle with remaining olive oil. Scatter sauce with parmesan and parsley, season with pepper and serve.
About this recipe
First published: June 2014