Quick Tuna Tagliatelle with Roasted Tomatoes
Pasta, pesto, juicy tomatoes and tuna in one fantastic fish dish. What’s not to like?
Pasta, pesto, juicy tomatoes and tuna in one fantastic fish dish. What’s not to like? And you’ll like it even more, when you find out it’s quick, easy and inexpensive to make too. Better still, this great tasting Italian style light lunch is a great looking dish too, with its bright red tomatoes and bright green pesto, so it’s a treat for the eyes as well as the tastebuds. Get cooking and try this tuna and tomato pasta for yourself. It’s bellissimo.
To prepare our tasty tuna and tomato pasta, start by preheating your oven to 200 C. Toss your cherry tomatoes in a mixture of olive oil, balsamic vinegar and diced up rosemary, before placing on a baking sheet and baking for 10 minutes in the oven.
Meanwhile, cook the pasta according to instructions on the packaging, and then mix in the pesto. You don’t need to drain the tuna because it’s John West No Drain, so simply break the steaks up into chunky pieces and mix with some coarsely chopped basil leaves. Then add the tuna to the pasta and pesto and arrange neatly in a shallow bowl, before garnishing with the roast tomatoes. Serve immediately with chunks of fresh ciabatta and a glass or two of chilled Pinot Grigio. As authentically Italian as it gets.
- 2 cans of John West No Drain Tuna Steaks
- 400g of tagliatelle
- Handfull of basil leaves
- 70g of green pesto
- 2 tablespoons balsamic vinegar
- 250g cherry tomatoes
- 2 sprigs of rosemary
- 5 tablespoons olive oil
- Coarse sea salt