Try our quick and easy healthy tuna pasta. It’s comforting, but also packed with three of your five-a-day and can be doubled to feed a family
Prep:10 mins
Serves 2
150g wholemeal penne1 large leek (200g), halved, and thinly sliced1 tsp olive oil160g cherry tomatoes, preferably on the vine198g can sweetcorn, drained75g ricotta160g can tuna in spring water, drainedhandful of basil, chopped, plus a few whole leaves to serve
STEP 1Boil the penne with the leek in a large pan of salted water following pack instructions, until al dente.STEP 2Meanwhile, heat the oil in a large pan over a medium-high heat and fry the tomatoes for a few minutes, until they start to burst and soften. Add the sweetcorn and cook for 2-3 mins to heat through. Drain the pasta and leeks, reserving a little of the pasta water. Tip the drained pasta and leeks into the pan with the tomatoes, then toss through the ricotta and tuna.STEP 3Season with plenty of black pepper. If you want to loosen the consistency, stir in some of the reserved pasta water along with the chopped basil. Serve scattered with the whole basil leaves.
