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Pasta with tuna

Pasta with Tuna

Tender tuna and hearty pasta — a nourishing student lunch! At the end of August, our department head was sending her son off to his first year of college, and she was beside herself worrying about how the poor kid — who couldn't cook at all — would feed himself. She was so distracted that, to keep the department running, we held a little in-house contest for the simplest possible recipes: "Student Food." The notebook of recipes made its way to a neighboring city and, by all accounts, passed through more than a few hands. One of those recipes was pasta with tuna. Tuna holds its own against meat nutritionally — no wonder Americans eat it all the time. It makes a simple, filling dish that's easy on both your time and your wallet.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Pasta

250

Canned tuna

300

Water

Salt

Tomatoes

Garlic

Parsley

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 17 % 3 g

Carbohydrates 56 % 10 g

87 kcal

GI: 10 / 90 / 0

Cooking method

Cooking time: 30 min

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Boil durum wheat pasta in salted water and drain. Finely chop the garlic cloves and sauté them in oil, then add the finely chopped tomatoes to the pan. Stir in the chopped parsley, season with salt to taste, and simmer the sauce for 15 minutes. Open the can of tuna, mash it with a fork, and stir it into the sauce. Let everything simmer for 5 minutes. Plate the pasta and spoon the fish sauce over the top. Garnish with herbs and dig in.