Time to make: 25 mins
Total cost:$14.80 / $3.70 per serve
(at time of publication)
2 cups passata
425g can tuna chunks in spring water, drained
2 cloves garlic, crushed
1/2 cup torn basil leaves
300g tricolour egg fettuccine
2 large zucchini, peeled into ribbons
2 large carrots, peeled into ribbons
2 shallots, thinly sliced
Pour passata and 1.2 cup water into a medium saucepan; bring to the boil. Add tuna, garlic and basil. Reduce heat to low, cover and simmer gently for 15 minutes. Season tuna mixture with cracked black pepper.
Meanwhile, cook fettuccine according to packet instructions. Drain pasta and return to pan.
Add zucchini, carrot and shallot; toss gently to combine and cover to keep warm. Top fettuccine with tuna mixture and serve.
To easily slice the zucchini and carrot into long thin ribbons, use a vegetable peeler.
Recipe by: Tracey Meharg
First published: November 2013