Tuscan Tuna Pasta

Every family needs a collection of quick no think dinners and this one of them! 

It is so simple Riley who is 4.5 years old put it together with very little assistance. It's a great way to involve the kids in cooking and learning about food and it's no secret kids that are involved in the cooking process are more inclined to try new things so if you have a reluctant eater get them in the kitchen!

Serves 4

4 tablespoons of  garlic infused olive oil (I blitzed up 4 cloves of garlic in morning and put it in a jar with the 4 tablespoons of Extra virgin olive oil and let sit till dinner time)

1 tsp dried chilli flakes (leave out if you wish) 

100g semi / or sundried tomatoes chopped

400-500g of gluten free pasta (we use 100% non GMO Corn pasta)

425g of tuna (in either spring water or Olive oil) for a more  “meaty”  dinner use more tuna (or even salmon)

½ cup (80g) of chopped kalamata olives

Optional – ½ cup (30g) of shredded basil and ½ cup (40g) of grated parmesan if you are not dairy free. 

Combine the oil, chilli and tomatoes in a jar and shake well to combine. Set aside for about an hour. (This is more so if you are using sun dried tomatoes which tend to be drier than semi dried tomatoes) so you could leave this step out if you don't have the time).

Cook the pasta in salted water (we use Pink salt) until just tender. Drain and return to pan, 

Stir in mixture (oil/tomatoes etc) and the tuna, olives and half of the basil (if using)

Divide among four bowls and top with parmesan and remaining basil (if using- both are optional) 

Here is Riley (and Lachlan) with his pasta creation looking mighty proud :)

Very easily made vegetarian/vegan - just add more veggies such as pan fried mushrooms, capsicum, eggplants etc.