Reggae Reggae Rasta Tuna Pasta

This rasta tuna pasta recipe adds a Jamaican twist to Italian ingredients with fruity Reggae Reggae Sauce, fragrant spices and fresh pineapple not to mention the extra tomatoes, spring onions and parsley topping for a real flavour hit.

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Ingredients

olive oil 2 tbsp
fresh parsley 1 handful (chopped)
cherry tomatoes 170 (sliced)
spring onions 3 (sliced)
fresh basil 1 handful (leaves picked)
pineapple chunks 200 g
chopped tomatoes 400 g
tomato purée 2 tbsp
ginger 15 g (grated)
garlic cloves 2 (chopped)
fresh thyme 1 handful (leaves picked)
onion 1 (diced)
canned tuna 290 g (drained)
Levi Roots reggae reggae jerk bbq sauce 330 ml
fusilli pasta 300 g

Method

Cook the pasta according to packet instructions, then drain and set aside.
Meanwhile, dice the onion, finely chop the thyme leaves and garlic. Peel and grate the ginger.
Heat the oil in a large pan and sauté the onion, ginger and garlic on a medium heat until the onions are translucent. Add the tomato puree, tinned tomatoes and Levi Roots Reggae Reggae Sauce with the chopped thyme. Simmer gently for 10 minutes, until the sauce thickens.
Add the pineapple chunks, basil leaves and tuna chunks to the sauce and bring to the boil. Stir to combine thoroughly, then fold in the cooled pasta so it is thoroughly mixed in and everything is heated through.
Slice the spring onions, halve the cherry tomatoes and finely chop the parsley leaves.
Season the pasta and sauce to taste and serve in bowls garnished with the spring onions, cherry tomatoes and parsley. Enjoy!

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Reggae Reggae Rasta Tuna Pasta

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Ingredients

Method

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