100 grams pasta
4 ripe tomatoes, roughly chopped
100 grams frozen or fresh green peas/corn
2 teaspoons extra virgin olive oil
Handful of tender spinach leaves
2 tablespoons capers or halved olives
2 teaspoons balsamic vinegar (optional)
160 grams tuna packed in water, drained
Salt to taste
Handful of roughly torn basil leaves
-Cook pasta according to packet instructions.
-Meanwhile, heat tomatoes with peas and oil for 5 minutes. Stir in spinach, capers, balsamic vinegar and salt.
-Drain pasta and stir in vegetables, tuna and basil leaves.