This tuna and pasta main is given a nutritious make-over with the addition of peas and borlotti beans.


  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/3 cup (90g) tomato paste
  • Pinch of dried chilli flakes
  • 4 vine-ripened tomatoes, peeled, seeds removed, chopped
  • 400g can borlotti beans, rinsed, drained
  • 400g can tuna in springwater, drained, flaked
  • 1 cup chopped flat-leaf parsley
  • 1 cup (120g) frozen peas, thawed
  • 400g spaghetti
  • Basil leaves, to serve


  1. Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 1-2 minutes until soft. Add the chopped garlic and tomato paste and cook for 1 minute, stirring occasionally. Add the dried chilli flakes, fresh tomato, drained borlotti beans and 1 cup (250ml) water, then bring the sauce to a simmer. Reduce the heat to low and cook, stirring occasionally, for 20 minutes or until the sauce has thickened. Stir in the drained tuna, chopped parsley leaves and thawed peas, then cook for a further 2-3 minutes until the peas soften.
  2. Meanwhile, cook the spaghetti in a large pan of salted boiling water according to packet instructions, then drain. Serve the pasta with the sauce, topped with basil leaves.