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Peasant Pasta

February 15, 2017

Peasant Pasta


  • Angel hair pasta (gluten free options are available). A per person serve is best worked out by forming a circle with your thumb and index The ring should be around the size of a 20-cent piece (about 1 inch). The amount of uncooked pasta that fits through this circle is typically sufficient for one person.
  • 10 cherry tomatoes, each cut in half
  • 1 clove garlic, chopped
  • Handful of basil, chopped
  • Small tin of tuna in olive oil
  • 4 black olives, chopped
  • ½ teaspoon of sugar
  • Sprinkle of Parmesan cheese
  • Salt and pepper to taste


  1. Using the olive oil from the tuna tin, coat the bottom of the fry pan and heat. 
  2. Add in the garlic and tuna, cook for a few minutes, then add in the tomatoes, basil and olives. 
  3. Add the salt, pepper and sugar and bring to the boil for one minute, and turn down and simmer for 10 minutes. 
  4. While simmering, boil the water to cook the pasta. Once boiling, add in the pasta and cook until al dente. 
  5. Drain the pasta and then add it to the frying pan with the sauce. Stir through until all pasta is well coated.
  6. Serve with fresh lettuce leaves or on its own with a sprinkle of Parmesan cheese.

NOTE: This recipe can also be made with brown rice replacing the pasta.

Gluten allergy:
use gluten free, quinoa, rice, corn or buckwheat pasta.
Wheat allergy/intolerance: use gluten free, quinoa, rice, corn, buckwheat or rye pasta.
Fish allergy: omit the tuna, you can use chicken, beef, lamb or pork instead or just keep it vegetarian.
Dairy allergy: omit the Parmesan.