Serves 4 Ready in about 1 hour
300g dried farfalle pasta or penne or whatever you like
low-calorie cooking spray
1 red onion, finely chopped
2 garlic cloves, crushed
1 tbsp balsamic vinegar
1 tsp dried red chilli flakes
2 x 400g cans chopped tomatoes
10g fresh basil, leaves picked and half torn
2 x 160g cans tuna in spring water, drained
20g fresh Parmesan, finely grated
1 Boil the pasta for 8-10 minutes, or until almost cooked through. Drain and set aside.
2 Meanwhile, spray a medium, non-stick saucepan with low-calorie cooking spray and place over a medium-low heat. Fry the onion for 2 minutes. Add the garlic and a splash of water, and gently cook for 5 minutes.
3 Preheat your oven to 200°C/fan 180°C/gas 6. Add the balsamic, chilli flakes, tomatoes and 300m1 water to the pan, and simmer for 15 minutes. Add the spinach and torn basil leaves. Cook for 2-3 minutes, or until the spinach has wilted, then turn off the heat.
4 Stir through the tuna and pasta, and season to taste. Pour into a 1.7- to 2-litre baking dish and evenly scatter over the Parmesan. Bake for 15-20 minutes, or until bubbling and the top is golden brown. Scatter over the remaining basil leaves and divide between 4 plates to serve.
Syns per serving: 7
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