Tagliatelle, tuna, peppers and basil sauce recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 435 calories / serving
  • Healthy
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Heat the olive oil in a heavy-based saucepan over a medium heat. Sweat the peppers for 7-8 minutes, stirring occasionally, until they start to soften. Add the tuna, chopped basil and adjust the seasoning as necessary.

Meanwhile, bring a large saucepan of salted water to the boil and cook the tagliatelle until al dente; usually 2-3 minutes. Drain the tagliatelle when ready and toss immediately with the tuna and pepper sauce.

Spoon into serving bowls and sprinkle with the grated Parmesan. Garnish with a sprig of bay leaves before serving.

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  • Ingredients

  • 40ml olive oil
  • 1 bag mixed peppers, de-seeded and diced
  • 25g Parmesan, finely grated
  • 300g canned tuna chunks, drained
  • 400g fresh tagliatelle
  • sprig of bay leaves, to garnish
  • 1 tbsp basil leaves, finely chopped
  • salt
  • Pepper
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  • Energy 1840kj 435kcal 22%
  • Fat 10.5g 15%
  • Saturates 2.2g 11%
  • Sugars 7g 8%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 61.3g Protein 28g Fibre 2g

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