Spaghetti with Tuna and Vegetables

Ingredients for 4 servings:

320g spaghetti
2 x 150g jars of Tuna Fillets in organic extra virgin olive oil
2 purple aubergines (around 400g)
4 courgettes (around 400g)
1 yellow pepper
1 red pepper
1 onion
50g grated parmesan
Olive oil and salt (t.t.)

 
 

Method:

Cut the aubergines, courgettes and peppers into strips. In the meantime, boil copious amounts of salted water in a pan. In a large pan, lightly brown the onion in the olive oil for a few minutes. Add the vegetables, and brown over a high heat until softened. Add salt, lower the heat and, before finishing the cooking, add the grated parmesan and the CALLIPO TUNA FILLES, mixing everything together.
Cook the pasta ‘al dente’, drain and add to the pan. Cook over a low heat for another two minutes.
Serve immediately.

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