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Tuna and broccoli pasta with tomato red pepper sauce

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Tuna and broccoli pasta with tomato red pepper sauce
Pasta with chunks of tuna and broccoli florets smothered in a thick, rich sauce made with tomatoes, red pepper, olive oil and Italian seasonings.

½ red onion—chopped
1 red pepper (capsicum)—chopped
½ carrot—chopped
½ stick celery—chopped
2 cloves garlic—chopped
28 oz (840g) canned tomatoes
3 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
7 oz (210g) dried pasta of your choice (fusilli works well)
2 cups broccoli florets
6 oz (180g) canned light meat tuna in olive oil—drained and broken into chunks


COMBINE all ingredients, except the pasta, broccoli and tuna, in a large saucepan. BRING to the boil, reduce the heat to medium and simmer, covered, for 20 minutes, then uncovered for 10 minutes. WHILE the sauce is cooking, cook the pasta, adding the broccoli to the pot for the last five minutes of cooking time. TRANSFER the tomato and red pepper sauce to a food processor or blender and process until smooth. DRAIN the pasta and broccoli. POUR the sauce into the bottom of the pasta cooking pot, mix in the tuna, return the pasta and broccoli to the pot and toss everything together until thoroughly combined.


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