This quick-to-make pasta dish makes a great next day lunch idea too…that is, if there’s any left!
Prep time:5 mins
Cook time:20 mins
- 400g spaghetti
- 1 tablespoon olive oil
- 1 large zucchini, thinly sliced
- 500 jar Leggo’s Napoletana Pasta Sauce
- 200g punnet cherry tomatoes
- 425g can John West Chunk Tuna in Oil, undrained
Cook pasta following packet directions. Drain and keep warm.
Heat oil in a large non stick frypan and sauté zucchini until golden. Add Leggo’s Pasta Sauce, tomatoes and undrained John West Tuna including the oil. Bring to the boil, stirring gently.
Add pasta to frypan. Season to taste and toss gently to coat pasta in sauce. Serve immediately.
Stir pasta sauce occasionally when adding tuna so not to completely break up tuna chunks.