Stir in the tuna and salt. Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper.

Stir tuna, capers and lemon zest into the sauce. Add drained spaghetti and a generous drizzle of olive oil, and toss well to combine. Add more salt, pepper and/or red pepper flakes as needed.

Add Leggo's Napoletana Pasta Sauce, tomatoes and undrained tuna including the oil. Bring to the boil, stirring gently 3.Add pasta to frypan. Season to taste and toss gently to coat pasta in sauce.

This tuna pasta recipe is just as good cold as it is hot, so use any leftovers to make packed lunches. This is designed to be a low cost recipe. Bring a large saucepan of water to the boil and add ...

Combine the pasta, broccoli, cheese sauce, tuna, tomatoes, capers, onions and corn in a large bowl and mix well. Sprinkle with the remaining 120g of cheddar and breadcrumbs. Bake for 15 minutes or ...

Once the fresh tuna pasta is ready, it is recommended to consume it immediately. You can prepare the sauce in advance, but ...

Perfect for a movie night ! Combine tomato sauce with olive oil oregano and salt. Spread half of this sauce on the bottom ...

Add the capers and tuna, finely breaking up the fish. Season with oregano and parsley. Drain the linguine, reserving some liquid, and add to the sauce. Heat over medium until the pasta is done and ...