Name: Tuna pasta
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 red onion, sliced; 250 gram punnet cherry tomatoes, halved; 1/4 cup chopped parsley; 425 gram can tuna in oil, flaked juice; 1 lemon; 375 gram packet fresh fettuccine or linguini grated parmesan, to serve

Ingredients

2 tablespoon olive oil

1 red onion, sliced

250 gram punnet cherry tomatoes, halved

1/4 cup chopped parsley

425 gram can tuna in oil, flaked juice

1 lemon

375 gram packet fresh fettuccine or linguini grated parmesan, to serve

Method

1.In a large saucepan, heat oil on high. Saute onion 1-2 minutes until tender.

2.Stir in cherry tomatoes and parsley. Cook 1 minute. Mix in tuna with oil and lemon juice. Season to taste.

3.In a large saucepan of boiling, salted water, meanwhile, cook fettuccine following packet instructions. Drain and return to pan.

4.Toss tuna mixture through the hot pasta. Serve topped with parmesan.

To make a simple pesto, pound 2 garlic cloves with a good pinch of salt in a mortar. Add 2 tablespoons pine nuts and a bunch picked basil leaves, pounding until a creamy paste forms. Blend in ⅓ cup olive oil and 2 tablespoons grated parmesan. Season with black pepper to taste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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