Pasta with homemade tomato sauce, asparagus and tuna

Today I bring you a delicious recipe and, the best, very healthy. One of the things I like the most about thermomix is ​​that we can make ourselves a lot of food at home (and much healthier and cheaper) that we always bought before, for example, fried tomato or a good tomato sauce to accompany rice. or pasta. In addition, you can make a lot of it and then keep it in vacuum cans to open them when we need them.

For the tomato sauce I used flavored olive oilor basil, I explain how to do it because it is very simple: in a bottle or jar we put a bunch of fresh and clean basil and add 500 ml of oil. We let it rest for 3 days and that's it! We already have our rich oil that we can use in pizzas, salads, toasts, fish, vegetables, pasta ... And the best thing is that it lasts for months.

In this case I have accompanied the pasta with asparagus and tuna, I was looking for a light recipe to make up for the binge-eating streak this holiday season. So here you have an idea, but of course, you can change these ingredients for the ones you like the most.

To preserve the tomato sauce we pour it directly just when it finishes in the glass jars, fill them as much as possible, close well and place them upside down and let them cool. When they have cooled we will have boats vacuum packed. For this to work you have to keep two things in mind: pour it very hot (right when it is finished) and fill them as much as possible.

Pasta with homemade tomato sauce, asparagus and tuna

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A healthy and totally homemade recipe

• Irene Arcas

• Recipe type: pasta
• Rations: 4

• Cooking time: 1:10 p.m.
• Total time: 1:10 p.m.

Ingredients

For the pasta:

• 500 g of pasta (whichever you like the most)
• 1500 g of water
• 1 tablespoon oil
• a bunch of asparagus (they come about 10 approx)
• 2 cans of tuna in olive oil
• a pinch of salt
• a pinch of pepper

For the tomato sauce:

• 500 g tomatoes, peeled and well drained
• 25 g onion
• 1 cloves of garlic
• 1/2 teaspoon (from dessert) of salt
• 1/2 teaspoon (coffee) sugar
• 20 g olive oil
• Oregano or basil

Preparation

1. We put the oil in the glass, the onion and the garlic. We shred 5 seconds, speed 5 and we program 3 minutes, varoma temperature, speed 1.

2. Add the rest of the ingredients, cover and place the basket on the lid supporting the 4 legs to facilitate evaporation and avoid splashing. We program 35 minutes, varoma temperature, speed 1.

3. We remove the sauce and reserve.

4. Cook the pasta without washing the glass. We put the water with the salt in the glass and a tablespoon of oil in the glass. We program 12 minutes, 100º, speed 1.

5. We add the pasta through the mouth of the goblet and program the time indicated on its package, 100º, spoon speed.

6. We drain it using the basket or the varoma container and reserve it hot.

7. We dry the glass well and add the oil from the two cans of tuna. We program 4 minutes, varoma, speed 1.

8. While we wash the asparagus and cut the large pieces with a knife. We put them in the glass, put a pinch of salt and pepper and program 4 minutes, varoma, speed 1, left turn.

9. We add the tuna from the cans and program 2 minutes, varoma, speed 1, left turn.

10. Now we only have to plate it: we put the pasta, add a pinch of salt, put the hot tomato sauce on top and top it with the tuna and asparagus that we had in the glass. Sprinkle with oregano and voila!

Equivalences with TM21