250g dried pasta
1 x 400g chopped tomatoes/passata
1-2 tsp dried herbs
1 clove garlic
1 tbsp tomato puree
1-2 x (around 185g) tins of tuna in water (drained)
1 x small tin (200g) sweetcorn
Pinch of black pepper
60g grated cheese
Large saucepan
Medium saucepan
Tin opener
Wooden spoon
Sieve or colander
Tuna and sweet corn pasta
Cook the pasta in a large saucepan of boiling water following the instructions on the packet. (Remember that pasta doubles in size when it is cooked.)
Heat the chopped tomatoes and puree in a separate saucepan, add in the garlic and herbs and leave to simmer for 5-10 mins until thickened. Add in the sweetcorn, tuna and black pepper in the saucepan and turn off the heat.
Drain the pasta using the colander, add to the sauce and mix well or serve with the sauce on top of the pasta. Add on a sprinkling of grated cheese and enjoy.
- If serving to babies, you may want to cook the pasta until it is very soft and can be mashed
- Leftovers can be kept in the fridge and served cold as a snack or in a lunch box the next day
- You can use other types of tinned fish to make this dish too such as salmon. But make sure to check for small bones
- Once ready, you could also add the pasta to an oven proof dish, topped with cheese and cook under the grill for 10 mins for a tuna pasta bake.
