Nicholas loves this recipe. I like it because it is easy to throw together quickly on busy nights.
8 oz penne pasta (I usually use pasta that’s half whole wheat!)
2 tbsp olive oil
1 red onion, peeled and chopped
8 to 12 cherry tomatoes diced
1 can tuna drained and flaked
1/4 of a red pepper diced
1 tsp balsamic vinegar
4 oz frozen sweet corn
some fresh basil leaves torn or a sprinkling of dried basil
salt and freshly ground black pepper
Cook the pasta according to package directions. Heat the olive oil in a frying pan and saute the onion and red pepper until softened. Stir in the tomatoes and cook until heated through and beginning to soften. Add the tuna, balsamic vinegar, sweet corn, and basil. Heat for a minute and then stir in the cooked, drained pasta. Season with salt and pepper to taste. Enjoy!