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« In My Kitchen: August 2015
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Roasted Tomato & Tuna Pasta

August 13, 2015 By JJ 8 Comments

Roasted Tomato & Tuna Pasta

I’ve realised recently (or perhaps I’ve been aware of it for quite a while, ahem) that I rarely share recipes for actual meals here.

Cakes and cookies are well represented as are sides and sauces and things made with bourbon, but it seems — other than an occasional sandwich which totally counts as a complete meal — that brunch is about as close as I get to full blown, serve to guests or family members for dinner, dishes.

Given, most things I eat during the day are fridge surprise bowls, with or without an egg on top, and while they regularly dance across Instagram they don’t seem to make it this far. And since dinner tends to be leftovers from that day’s shoots, or homemade pizza, or scrambled eggs, it rarely even warrants a phone snap.

Roasted Tomato & Tuna Pasta

But I’m out to change all that * she whispers under her voice as to not commit herself too fully lest the cakes and sandwiches win, again * and conveniently this lunch appeared just in time.

As it stands, Roasted Tomato & Tuna Pasta is a quick and easy meal — however it’s also stunningly flexible and brilliantly forgiving.

Tomatoes a bit past their prime or not quite as flavourful as they should be? A bit of time in the oven will fix that in the blink of an eye. Tuna can be replaced with tinned salmon or sardines, and even leftover shredded chicken or sautéed mushrooms would stand-in just fine.

Roasted Tomato & Tuna Pasta

Pasta can be any shape you fancy, and while I go for whole grain or spelt or ancient grain/gluten-free versions, whatever happens to be in your cupboard is perfectly fine (thank you very much). A bowl of quinoa or rice and even cauliflower rice or zucchini noodles would work well too.

Of course you could forgo the bowl all together and pop the ingredients on toasted sourdough and call it a day, but let’s not get too far ahead of ourselves as that may well show up as another recipe on another day. See, the sandwiches always win.

Roasted Tomato & Tuna Pasta

Roasted Tomato & Tuna Pasta

Roasted Tomato & Tuna PastaRoasting tomatoes brings out their natural sweetness (as well as saving ones that are just a bit past their prime). Pairing them with omega-3 loaded fish and quick-cooking pasta makes for a quick and filling meal.

I opt for whole-wheat, spelt or ancient-grain/gluten-free pasta whenever possible, but of course you can forgo the pasta all together and pile the other ingredients on toasted sourdough. Real food, fast. 

Serves 1, multiply as desired

INGREDIENTS

  • 10 cherry tomatoes
  • 75 g tuna in water or oil, drained
  • 75 – 100 g spaghetti
  • 1 Tbsp olive oil
  • 1 tsp dried Italian herbs
  • sea salt & cracked pepper
  • parsley & chilli flakes, to garnish

METHOD

Preheat oven to 200°C (400°F). Bring a pot of water to the boil, salt well and cook pasta according to packet directions.

Arrange tomatoes in a single layer on a baking paper lined tray, drizzle with oil, sprinkle with herbs, season with a pinch of salt and pepper. Roast in preheated oven 15 – 20 minutes until just starting to collapse.

Drain pasta and tip into serving bowl, top with tomatoes and pan-juices from roasting and flake over tuna. Sprinkle with chopped parsley and chilli flakes, drizzle over a bit more olive oil if you wish.

VARIATIONS

  • Replace tuna with salmon, sardines, shredded chicken or sautéed mushrooms
  • Replace pasta with quinoa, rice, couscous, barley, cauliflower rice, zucchini noodles or sourdough

dairy-free // nut-free // soy-free // gluten-free option // vegetarian option // vegan option // almost-recipe

Roasted Tomato & Tuna Pasta

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Filed Under: All Posts, Food, RecipeBox Tagged With: Almost Recipe, Chilli, Dairy Free, Dinner, Gluten Free, Lunch, Pasta, Seafood, Tomato, Tuna

Comments

  1. Snappystreet says

    August 13, 2015 at 10:45 am

    That looks divine! I love that you had to make a conscious effort to share a “full” meal though!

    Reply
  2. Martyna @ Wholesome Cook says

    August 13, 2015 at 11:34 am

    Love the new look JJ and, of course, the idea of sharing a full meal. This looks like my kind of a quick toss together for a delicious dinner combo.

    Reply
  3. Brenda J Hayes says

    August 13, 2015 at 9:24 pm

    looks wonderful

    Reply
  4. Alison says

    August 14, 2015 at 3:35 pm

    Lovely, fresh and bright!! How *did* you get so much light on these rainy, dreary winter days?!

    Reply
  5. Lindi Glass says

    August 14, 2015 at 5:06 pm

    Delicious ….. love that your photos transport me to a lush brunch restaurant. Hope you enjoyed ; )

    Reply
  6. Bec says

    August 18, 2015 at 9:13 pm

    Ooooo you’re speaking my food love language.

    Reply
  7. THE HUNGRY MUM says

    August 19, 2015 at 5:26 pm

    this looks so tempting! We eat a variation of this quite often but it is waaaay more slapdash than your elegant meal 🙂

    Reply

Trackbacks

  1. Bits and bobs and links - Dancing Through Sunday says:
    September 7, 2015 at 4:11 am

    […] so any exscuse, right? – Sprout sprouting – super healthy and on my to do list. – Roast tomato tuna pasta – a delicious healthier pasta now that the weather is warming – Mother of ice cream […]

    Reply

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What’s your order? 🍳 … When the middle litt What’s your order? 🍳
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When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
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Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
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Swipe to the end for reference on the size of the eggs and loaf.
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My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
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Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
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Setup inspired by the amazing @hughstewart_ 
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Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
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Ingredients, for those wondering:
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* active dry yeast
* kosher salt
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⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
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For those wondering what everything is:
- 2 c almond meal
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup olive oil
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- 1 tsp vanilla 
- 1/2 c choc chips or chopped choc
- 180C/355F ~12 min
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