One-Pot Spicy Tuna Pasta

Ingredients

• 2 cans tuna in olive oil (4 oz / 110 grams each)
• 1 medium onion (finely chopped)
• 5 cloves garlic (roughly chopped)
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• 1/2 tsp crushed red pepper flakes (1 gram)
• 1 can tomato sauce (passata) (15 oz / 425 grams)
• 1/4 cup pitted kalamata olives (cut in half) (55 grams)
• 3 cups vegetable broth (720 ml)
• 8 oz penne pasta (225 grams)
• 2 tsp lemon juice (10 ml)
• 2 tbsp chopped parsley (8 grams)
• sea salt & black pepper

Instructions

1. 1

   Drain the cans of tuna into a fine sieve with a bowl underneath and gently flake the tuna

2. 2

   Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the reserved olive oil from the canned tuna

3. 3

   After a couple of minutes, add in the chopped onion and garlic, mix continuously, after about 4 minutes and the onion is translucent, add in the paprika and crushed red pepper, quickly mix together, then add in the canned tomato sauce, kalamata olives, and season with sea salt & black pepper, mix together and then simmer

4. 4

   Once the tomato sauce has slightly thickened, about 3 minutes, add in the vegetable broth, then raise to a high heat and give it a gentle mix, when it comes to a boil, add in the penne pasta, mix every 2 to 3 minutes

5. 5

   After cooking the pasta for 9 minutes *, which in my case is 3 minutes shy of the pasta being cooked al dente, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then turn off the heat and remove the lid*take this step when the pasta you are using is 3 minutes shy of being cooked al dente, make sure to check package instructions on the pasta you are using

6. 6

   Add the drained tuna over the pasta, along with the chopped parsley, and lemon juice, mix together until well mixed, serve directly out of the pan or transfer into serving dishes, enjoy!