Leek & Tuna Pasta

Leek & Tuna Pasta

A creamy comforting pasta dish, with seasonal leeks and a dash of white wine.


Preparation time: 10 minutes

Article continues below...

Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.

Cooking time: 15 minutes

• 400g (13oz) pasta of your choice

• 2 tbsp extra virgin olive oil

Article continues below...

• 2 leeks, sliced

• 2 large garlic cloves, sliced

• 2 tbsp black olives, de-stoned

Article continues below...

• 1 x 200g (7oz) tin of tuna, drained

• 150 ml (¼ pint) dry white wine

• ½ lemon, zest of

Article continues below...

• 150 ml (¼ pint) double cream

• 1 bunch of parsley, chopped

• Salt and black pepper

1. Place the pasta into a large saucepan of lightly salted boiling water. Boil for 10-12 minutes until al- dente. Drain well and return to the pan.

2. Meanwhile, heat the oil in a frying pan, add the leeks and garlic and cook gently for 5 minutes.

3. Flake in the tuna, add the olives, lemon zest, salt and pepper. Cook, stirring, for 1 minute. Add the wine, bring to the boil for 2 minutes. Stir in the cream and heat through for 2–3 minutes.

4. Add the tuna sauce to the pasta with the parsley and stir over a medium heat for 1 minute.

5. Serve immediately.

Subscribe to Kitchen Garden Magazine Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.

Sign-up to the Kitchen Garden Magazine Newsletter

Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…

You can unsubscribe at any time.

About the Author

Steve Ott