ingredients
serves 4
2 tsp olive oil
1 1/2 cups button mushrooms, sliced
1 garlic clove, crushed
1/2 red pepper, seeded and chopped
1 tbsp tomato paste
1 1/4 cups tomato juice
1 cup frozen peas
1 - 2 tbsp drained pickled green peppercorns, crushed
12 ounce whole wheat pasta shapes
7 ounce can tuna chunks in water, drained
6 scallions, diagonally sliced
method
1. Heat the oil in a pan and gently saute the mushrooms, garlic and pepper until softened. Stir in the tomato paste, then add the tomato juice, peas and some or all of the crushed peppercorns, depending on how spicy you like the sauce. Bring to the boil, lower the heat and simmer.
2 Bring a large saucepan of lightly salted water to the boil and cook the pasta for about 12 minutes (or according to the instructions on the package), until just tender. When the pasta is almost ready, add the tuna to the sauce and heat through gently. Stir in the scallions.
3. Drain the pasta, turn it into a heated bowl and pour over the sauce. Toss to mix. Serve at once.
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