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Essential Penne1kg
1kgItem price
£1.40Price per unit
£1.40/kgGo full-power with fresh herbs and coriander to transform simple tuna pasta into a midweek-something-special. Any leftovers would be ideal for lunch served cold as a dressed pasta salad.
Did you know that we're the first retailer to sell only Marine Stewardship Council-certified tuna – fresh, frozen and canned? Find out more about how we source our fish and seafood responsibly.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the pasta in a pan of boiling, lightly salted water for 12 minutes, or until tender. Heat the coriander in a small saucepan for 1-2 minutes, or until lightly toasted. Grind, using a pestle and mortar or a small bowl and the end of a rolling pin.
Put the vinaigrette in a bowl and stir in the tomatoes, onion, garlic, parsley, thyme and crushed coriander seeds. Season with plenty of black pepper. Drain the tuna in a sieve resting over a separate bowl to catch the oil.
Drain the pasta and return to the pan with the tuna, tomato mixture and 2 tbsp of the drained oil. Stir well over a medium heat for 2-3 minutes, until the tomatoes are warmed through and softened but not completely collapsed. Serve in shallow bowls.
For a richer sauce, stir in 4 tbsp Essential Double Cream with the tomatoes.
Typical values per serving when made using specific products in recipe
Energy | 1,583kJ/ 375kcals |
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Fat | 7.3g |
Saturated Fat | 0.9g |
Carbohydrates | 53g |
Sugars | 11g |
Fibre | 4.4g |
Protein | 21g |
Salt | 1g |
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