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When you’re craving carbs, nothing beats a big hearty bowl of pasta. Flakes of tuna add a welcome saltiness and fresh rocket packs a peppered punch. Flora Buttery melts in with finely chopped garlic and chilli flakes to create a light coating that’s not too overpowering. Dig in and look forward to a minimal amount of dishes.
Preparation time10 minutes
Cooking time10 minutes
Servings4 portions
DifficultyEasy
Ingredients
300 g pasta (dried fettuccine, spaghetti or linguine is good)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Bring a large pan of water to the boil, add the pasta and cook according to instructions.
While this is cooking, melt the Flora Buttery in a large sauté pan or frying pan.
Add the garlic and chilli flakes and cook until the garlic is softened.
Throw in the drained tuna and shred it up a bit with a fork.
Just before the pasta is ready, set aside 1 teacup of boiling water.
Drain the pasta and return it to the warm pan over a low heat.
Add the rocket and the tuna mixture to the pasta in the pasta pot.
Toss vigorously (tongs work well here) adding a little of the reserved pasta water to moisten (the rocket will wilt in the heat of the pasta). Serve immediately.
