Name: Gluten-free Tuna pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 320g (11,3 oz) Barilla GF fusilli (rotini); 500 g tomatoes, peeled and chopped; 200 g canned tuna in oil, drained and flaked; 100 g onion, peeled and chopped; 30 ml extra-virgin olive oil; 4 leaves fresh basil, coarsely chopped; 1 tbsp. minced fresh parsley; 1 clove garlic; to taste salt and pepper

Original Carbonara

Gluten-free Tuna pasta

50 minutes

Gluten Free

If you're looking for a quick and delicious gluten-free dinner recipe, look no further than this gluten-free tuna pasta recipe. Made with gluten-free fusilli and a handful of simple ingredients, it's a dish that's easy to prepare and full of flavor. In this article, we'll share the steps for making this tasty tuna and gluten-free pasta recipe, along with some helpful tips for customizing it to your tastes.

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Ingredients

4 servings

320g (11,3 oz)Barilla GF fusilli (rotini)

500 gtomatoes, peeled and chopped

200 gcanned tuna in oil, drained and flaked

100 gonion, peeled and chopped

30 mlextra-virgin olive oil

4 leavesfresh basil, coarsely chopped

1 tbsp.minced fresh parsley

1 clovegarlic

to tastesalt and pepper

TIP

Chili oil or crushed chilli flakes

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Here are four easy steps to prepare a delicious gluten-fee pasta with tuna:

Step 2

Heat the olive oil in a pan and sauté the onion with the whole garlic clove. When the onion has turned golden brown, add the tomatoes, then season with salt and pepper. Cook the sauce over high heat for about 15 minutes, stirring occasionally.

Step 3

Add the tuna and cook for another 4 to 5 minutes. Remove the garlic clove, and add the minced parsley and the chopped basil.

Step 4

Bring a pot of salted water to a boil and cook the fusilli until it is al dente; drain.

Step 5

Toss the cooked pasta with the tomato sauce, and serve.