Spaghetti is a firm favorite in my house and is requested by my kids on a weekly basis. This recipe calls for wholemeal pasta and a variety of veggies, which contribute to your daily grain and vegetable serves. Canned tuna is used - making it a budget friendly, yet healthy dinner. When purchasing canned fish, opt for products in spring water rather than oil and always look for fish caught sustainably.
2 tsp extra virgin olive oil
1 brown onion, diced
1-3 garlic cloves, crushed
400g of tuna in spring water, drained
1 large capsicum (bell pepper), diced
2 large carrots, diced
2 tblsp tomato paste
2 x 400g can crushed tomatoes (with no added sugar or salt)
1-2 red chillies, finely diced (optional)
Herbs of your choice to taste (e.g., oregano, thyme or sage)
400g of dried wholemeal spaghetti (gluten free pasta can be used instead)
Bring a large pot of water to the boil. Cook pasta as per packet instructions.
Meanwhile, heat oil in a large, heavy based saucepan. Add onion and saute until translucent (2-4 mins). Add garlic and saute for a further minute.
Stir in capsicum, carrot and tomato paste. Add in crushed tomatoes, chilli and herbs and simmer for 5-10 minutes (or until carrot softens), stirring occasionally.
Stir in tuna and continue to simmer for a further 5 minutes.
Drain the pasta and stir into the sauce mixture. Divide between four bowls and serve immediately.