The Gold Coast Bulletin - - LIFESTYLE -


350g Bar­illa Spaghetti 2 ta­ble­spoons olive oil 1 medium yel­low cap­sicum, thinly sliced

3 gar­lic cloves, crushed 400g can Ital­ian whole cherry toma­toes

2 x 185g cans tuna in chilli oil, drained, flaked

1 cup small fresh basil leaves

METHOD Step 1:

Cook pasta in a large saucepan of boil­ing, salted wa­ter fol­low­ing packet direc­tions un­til ten­der. Drain.

Step 2:

Mean­while, heat oil in a saucepan over medium heat. Add cap­sicum and gar­lic. Cook, stir­ring, for 2 min­utes or un­til cap­sicum has soft­ened. Add toma­toes. Cook, stir­ring, for 2 min­utes or un­til toma­toes have just col­lapsed.

Step 3:

Add pasta, tuna and basil. Cook, toss­ing, for 2 min­utes or un­til heated through. Sea­son with salt and pep­per. Serve.

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