1 portion contains approximately:
| 434 | kcal |
| 31 g | protein |
| 14 g | fat |
| 46 g | carbohydrates |
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100 g wholewheat pasta
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150 g yellow peppers
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150 g red peppers
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40 g onions
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2 cloves of garlic
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1 red and 1 green chili pepper
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16 black olives
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1 tbsp rapeseed oil
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200 g canned tomatoes
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150 g canned tuna (undrained)
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2 tbsp each of oregano, thyme, dried basil
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2 Tbsp grated parmesan cheese
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Black pepper
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Salt
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1
Cook the pasta until al dente.
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2
Wash, clean, and dice the peppers.
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3
Peel and mince the onion and garlic. Wash the chili peppers and slice. Slice the olives thin.
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4
Heat the oil in a pan and sauté the onions briefly until translucent. Add the diced pepper and sauté for about 5 minutes. Add the garlic, olives and tomatoes.
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5
Drain the tuna, smash it with a fork, and add to the vegetables. Season with salt and pepper, simmer for about 5 minutes.
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6
In the meantime, wash and chop the herbs. Fold into the sauce.
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7
Serve the pasta and vegetable sauce on warm plates, sprinkled with 1 tbsp parmesan.