Sun Dried Tomato Spinach Tuna Pasta Recipe By Tasty

Steps:

• Put the pasta into a saucepan and pour over one tablespoon of chosen oil to stop the pasta from clumping together. Add the vegetable stock cube to the boiling water and stir until dissolved then pour the water over the pasta and bring to a boil. Cook the pasta until just undercooked and drain the pasta water, saving about a cupful of the water for the sauce.
• Into the pan of cooked pasta, add the tin of tomatoes, the tuna, the butter, crushed garlic, paprika, salt and pepper to taste and chili flakes. Stir and bring to a simmer to finish cooking the pasta.
• Add the pasta water saved previously and stir in whilst still simmering, then add the cheese in and stir this in. Simmer until the cheese has melted and then serve, adding more cheese, black pepper and chili flakes if needed.

Steps:

• Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.
• Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.
• Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
• Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.