1 lb (450 g) linguine pasta, or gluten-free pasta
2 cans (5 oz/280g) light tuna
Sea Salt, to taste
Black Pepper, to taste
1 can (14 oz/398ml) low-sodium can of diced tomatoes
1⁄2 cup grated parmesan cheese, for topping – optional
- In a Multipurpose Pot, cook linguine, according to instructions, drain reserving some of the pasta water.
- Heat a frying pan over medium heat, add the tuna, Sea Salt and Black Pepper, tomatoes and their juices and then simmer for 5 minutes. Stir in sauce. Toss linguine with the sauce, and add a little hot reserved pasta water if required.
- Sprinkle pasta with parmesan if desired.