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Low FODMAP pasta met tonijn, gegrilde aubergine en olijven in een kommetje

Low FODMAP pasta with tuna, grilled eggplant and black olives


  • Author: Karlijn
  • Total Time: 20 mins
  • Servings: 2 1x

Ingredients

Scale
  • 140 g gluten-free pasta
  • 1 medium eggplant (make sure to stay below 300 g for two persons)
  • 1 can of tuna in olive oil (I used about 160 g)
  • Black olives, to taste
  • 200 ml tomato passata
  • Pepper and salt
  • Optional: dried basil

Instructions

  1. Cut the eggplant into slices and the slices into three strips.
  2. Bring a pan with water to boil and cook the pasta according to the instructions on the package.
  3. Heat some olive oil in a (grill)pan. Grill the slices of eggplant until they are cooked on both sides. Sprinkle salt and pepper on top. If you used a grill pan, you can better put the eggplant into a deeper pan now because you are going to make the sauce now. That is not so convenient in a grill pan.
  4. Drain the tuna and add those together with the tomato passata to the eggplant. Heat for a few minutes and season with pepper, salt and optionally basil.
  5. Slice the olives into slices and add them to the pasta sauce. Turn off the heat.
  6. Drain the pasta and stir it into the pasta sauce. Serve immediately.
  • Cook Time: 20 mins

Nutrition

  • Serving Size: 1
  • Calories: 514
  • Fat: 14
  • Carbohydrates: 68
  • Fiber: 5
  • Protein: 30