Tuna and Smoked Paprika Pasta

Ingredients

For 1	Continued...
75 gm pasta (see notes)	½ large tin Borlotti Beans (with juice)
2 tbspn olive oil	½ small tin red kidney beans (with juice)
1 tspn smoked paprika	3 tbspn chopped tomato
1 tspn curry powder (see notes)	56 gm (approx drained weight) tinned tuna

Preparation

Boil the pasta for 10 min in salted boiling water, drain and set aside. If standing for several mins, toss in a little oil to prevent it sticking together.

Cooking

Heat the oil in a wok and cook the smoked paprika and curry powder for about 30 seconds.
Add the beans and chopped tomato and cook, stirring regularly, for about 8 min until the pasta is cooked or the required consistency is reached. Add a little of the pasta water at any time if the sauce is drying out.
Stir through the pasta.
Stir in the tuna and heat through.

Notes

Any pasta of choice can be used, but I use "fusili tricolor" or 'conchiglie'.
Smoked paprika can be purchased in several 'heats', and I use the hot version.
Curry powder is listed, but any spice mix of your choice can be used for a flavour variation.
Borlotti and Kidney beans are listed, but any beans of choice can be used, but Borlotti beans provide a good texture and flavour addition.

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