Summary

Ingredients

• 400 g pasta, (macaroni)
• 4 clove (s) garlic, diced
• 1 teaspoon paprika, (pul biber, turkish platelet paprika, very hot)
• 1 tablespoon olive oil
• 400 ml vegetable stock
• 2 beefsteak tomato (s), roughly diced
• 2 tablespoon lemon juice
• 1 bunch rocket, plucked into bite-sized pieces
• 0.5 ½ bunch parsley, smooth, roughly chopped
• 2 cans tuna in its own juice
• salt and pepper

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Instructions

1. Break through the macaroni twice and cook in salted water until al dente, strain and drain.
2. Heat the olive oil, briefly fry the garlic and powdered bread in it, do not let it brown. Deglaze with the vegetable stock and season well with salt, pepper and lemon juice. Stir in tomatoes, pasta, parsley and rocket, then add the tuna and let it steep a little, stir well and season to taste.
3. A light summer dish.
4. WW 12 PP.
5. If you are not a WW-fan, you can also prepare the dish with tuna in olive oil.