Roasted Tomato & Red Pepper Pasta With Basil Tuna Infusions Recipe | John West

Ingredients

• 3 cans Infusions Tuna - Basil (180g)
• 400g tagliatelle, cooked for 1 minute
• 500g ripe medium tomatoes, halved
• 1 red pepper, halved and seeds removed4 garlic cloves, peeled but left whole
• 2 tbs extra virgin olive oil
• 100ml water
• 3 sprigs of thyme leaves
• 1 tbs balsamic vinegar
• 1 tsp caster sugar
• Small handful of fresh basil leaves
• 200ml vegetable stock, made from a concentrate cube
• A few extra basil leaves for garnish