High-Protein Tuna Pasta

Method

1. 1

   Bring a large pot of water to the boil and salt it. Cook the protein pasta until al dente, following the package timing (usually 8–10 minutes). Reserve a mug of pasta water before draining.

2. 2

   Meanwhile, halve the cherry tomatoes and finely chop the garlic. Drain the tuna well and flake it with a fork.

3. 3

   Heat the olive oil in a large pan over medium heat. Add the garlic and chili flakes and cook for 30–60 seconds until fragrant, without letting them brown.

4. 4

   Add the cherry tomatoes and a pinch of salt. Cook for 4–5 minutes until they start to collapse, pressing lightly with a spoon.

5. 5

   Pour in the passata, lower the heat and simmer for 5 minutes. Stir in the flaked tuna and warm through for 1–2 minutes.

6. 6

   Drain the pasta and add it to the pan with a splash of pasta water. Toss for 1 minute until the sauce coats every piece.

7. 7

   Off the heat, stir in the grated Parmesan and most of the parsley. Season with black pepper.

8. 8

   Serve straight away, topped with the remaining parsley and an extra pinch of chili if you like heat.