Recipe – Spaghetti Integrali with Barilla Napoletana Sauce and canned tuna

Pasta is an especially suitable food for people who exercise regularly. It not only provides carbohydrates, but contains protein and is easy to digest as well. The versatility of pasta, a staple of the Mediterranean diet, allows it to be combined with nutrient-dense food partners, such as fibre-filledegetables and beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheeses, poultry and lean meats.

Sports nutrition experts agree that pasta is a better food choice for athletes than white bread, rice or potatoes. The reason? It releases energy into the body slowly and more efficiently.

Barilla, a family owned Italian food company established in 1877 and advocate for a balanced lifestyle, is a proud sponsor of Triathlon Ireland and the TriHeroes Schools Programme.

TriHeroes is an exciting programme aimed at helping schools introduce the lifelong skills of swimming, cycling and running to children of all ages.

Spaghetti Integrali with Barilla Napoletana Sauce and canned tuna 

Preparation Time: 20 minutes

Difficulty: Casual Cook

Ingredients for 4 people:

Barilla Wholewheat Spaghetti                       350 g

Barilla Napoletana Sauce                                   400 g

Tinned tuna, in olive oil                                     200 g

Red onion, sliced                                                    ½

Garlic                                                                             1 clove

Chilli Pepper                                                             1

Cherry tomatoes                                                     10

Extra Virgin Olive Oil                                            2 tbsp.

Chopped Parsley

Preparation:

Bring a large pot of water to the boil; once boiling, add salt (approx. 7 grams per liter) and cook the Wholewheat Spaghetti for the time indicated on pack.

At the same time, in a large non-stick frying pan, cook the onion and garlic in olive oil. Once the onion is golden brown, remove the garlic and add the chilli, thinly sliced (for a more delicate taste, remove the seeds).

Add the tuna (drained from the olive oil) and the Napoletana sauce. Bring to a simmer for a few minutes.

Drain the Spaghetti Integrali al dente, and toss with the Napoletana Sauce and tuna.

Serve with a sprinkle of fresh chopped parsley, and with the cherry tomatoes, cut in quarters.

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