This one is undeniable, this is my 15-minute tuna pasta it's so good so quick you're gonna love it.
So look the recipes are celebrating loads of the good stuff right? Beautiful cherry tomatoes look
at that. We've got the red pepper we've got chilli we've got garlic we're going to use cucumber and
basil, it's gonna be so fresh and so good. So first up let's get the pasta in. So in a pan of
boiling water, 300 grams of the seashells. What I love about them of course is their little cups and
you can fill them up with beautiful things so this sauce is just going to sit in there beautifully.
So the pasta is cooking away that'll take about 10-12 minutes and this sauce will be even quicker.
So we've got here some nice cherry tomatoes look at these, on the vine, they're always
really tasty. So I want 400 grams of tomatoes. So I'll just save these back and then I'll just
click these off the vine. What else goes into it? Cucumber. So I'm just going to take half a
cucumber, have a little peel. So cucumber goes in. Then I'm going to use half a clove of garlic. Then
basil, a nice little bunch of basil. I want to do two things I want to pick first of all the little
pretty leaves for garnish for later and then the big leaves can go down here. So big leaves,
small leaves. Right the big leaves go straight into here like that,
you can push it in. And then we've got a pepper here. Peppers or capsicums they're absolutely
delicious so I'm just going to peel off that kind of chunky side and just tear the peppers into here
like that. If you want to use a chilli then like half a chilli for a little bit of heat, delicious.
And then one last bit of flavour one little kiss of sunshine. Sun-dried tomatoes right? Now look
you can get these everywhere, search yourself out a little jar you want five or six little sun-dried
tomatoes there and what I'm going to do is just pop that in there. You're going to get an amazing
flavour from that, really really good. And then I'm going to give it a swig of lovely vinegar.
Red or white wine vinegar, or sherry if you've got it, lid goes on and then you just whiz it up.
So easy.
So a little bit noisy! But it's gonna be pretty
tasty. Giving it a little whaz until it's nice and smooth
gives you this texture like this. And then... actually not olive oil,
let's use some of this sun-dried tomato oil just a little kiss like that. Beautiful.
So look that's all you have to do, the pasta is now done. It's quite good to undercook your pasta
when you're making it for salads right? Because
you don't want really soft fluffy pasta you want it to sort of hold its shape.
Back into the pan. And then if you come and have a look at this. Whilst the pasta
is nice and hot right that's the perfect time to flavour it, and this is just full
of goodness absolute gorgeousness. So in we go with that amazing uncooked
summer-y gorgeous sauce. So all of that goes in. And then just stir it through.
Now the nice thing about this is that the residual heat of the pasta has now heated the sauce, right,
so you can serve this hot now, beautiful for spring-summertime. Or let it cool down and
the flavour will get better and better and serve it as a cold salad pasta, delicious.
So let me show you how to finish it. So get it into your tupperware or a nice bowl like
this. So just pour the pasta in like that. That pasta will absorb most of that sauce, I'm telling
you. I've got some feta cheese, some tuna. So even though it's an Italian pasta of course
the inspiration did come from that brilliant Spanish soup gazpacho. So we've got a little feta,
beautiful for colour beautiful for seasoning really fresh. I've got a nice little tin here
of tuna and again we can take this tuna and we can just flake it over the top. Then what I want to do
now is just dress this lovely pasta salad this already tastes amazing but I just wanna sort of
give it a flourish. So I've sliced little quarters of my tomatoes. I'll take a nice little chunk of
feta cheese which again is so fresh and salty and it looks beautiful. So I'll get that ready,
I'll take the tuna and just kind of spoon over nice little chunks of it in and around
the pasta like that. Then over the top with some cherry tomatoes. Some
basil. And we'll take that feta and sprinkle it from a height. Maybe a final little kiss
of olive oil. Just brilliant right let's have a taste. Let's get a bit of everything. Basil.
Mm! What I love about that it's kind of an old-fashioned flavor. Tuna,
tomatoes, pasta. Really really nice little dish.