A great recipe to have up your sleeve to make the most of store cupboard ingredients
400g fusilli pasta
2 tablespoons of oil
1 medium onion, finely chopped
1 garlic clove, crushed
Generous pinch of sugar
6 salad tomatoes, chopped
1 teaspoon wine vinegar or lemon juice
Black pepper, to taste
2 x 200g can tuna in brine, drained and flaked
Handful of fresh basil leaves, to serve (optional)
60g Parmesan shavings
For men, add 2 slices garlic bread (50g) (183 kcal
Cook the pasta in plenty of boiling water following pack instructions.
Meanwhile, heat the oil in a small non-stick saucepan and when hot, add the onion, garlic and sugar. Cook over medium heat for about 5 minutes, stirring occasionally, until soft and beginning to turn golden brown. Add the tomatoes, vinegar, pepper and tuna and heat gently, stirring occasionally, until bubbling hot.
Serve the pasta with the sauce, topped with basil leaves, and Parmesan shavings.
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