Food Revolution Day was celebrated around the world on the 20th May. As an ambassador for the food revolution I am one of 2000 Globally. We want to share with everyone the power of cooking and how making just a few simple changes to you diet you can live a healthier and happier life. But this can't be achieved in 1 day, thats why this year, the emphasis is on celebrating the food revolution year round! That is why 10 Food revolution ambassadors (Me included!) are collaborating with the Jamie Oliver Team to roll out our spins on 10 recipes every needs to learn to get started in the kitchen. Last week we shared our twists on the humble omelette - check out my twist here

It is Round 2 of the recipe roll outs - this week is all about the simple tomato spaghetti! I like to add a boost of protein to my dishes, and nothing goes better with tomato spaghetti then flaked tuna. It is a simple addition that will help sustain your energy levels and keep you fuller for longer. I add a little chilli as well to spice up the dish - this is entirely optional, if your making it for kids it may be a good idea to cut down on the chilli. Chilli is a great way to increase the thermic activity of your meal, increasing the amount of energy needed to break down the food and help your body burn calories. 

Spicy Tuna Tomato Spaghetti

1 bunch of fresh basil

1 medium onion

2 cloves of garlic

1 long Red chilli, finely chopped

1 tsp cayenne pepper

1kg ripe tomatoes or 2 x 400g tins of plum tomatoes

1 tbsp olive oil

1 tablespoon balsamic vinegar

400g can of tuna in spring water

480g dried wholewheat spaghetti

15g Parmesan cheese



Pick the basil leaves (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks. Peel and finely slice the onion and garlic. Finely slice the fresh chilli, remove seeds if you don't like too much heat. If using fresh, cut the tomatoes in half, then roughly chop them or open the tins of tomatoes.

Put a saucepan on a medium heat and add 1 tablespoon of oil and the onion, then cook for around 7 minutes, or until soft and lightly golden. Stir in the garlic, basil stalks, fresh chilli and cayenne pepper for a few minutes, then add the fresh or tinned tomatoes and the vinegar. If using tinned tomatoes, break them up with the back of a wooden spoon.

Season with a pinch of sea salt and black pepper, then continue cooking for around 15 minutes, stirring occasionally. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile...

Bring a large pot of salted water up to the boil, then add the spaghetti and cook according to packet instructions. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.

Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander or sieve over the sink. Add a splash of pasta water to the sauce if it’s a bit thick. Add the Flaked tuna into the tomato sauce and then tip in the spaghetti and use tongs to toss well, adding a splash of the pasta water to loosen, if needed.

Serve with the reserved basil leaves sprinkled over the top and finely grate over the Parmesan cheese.

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Shelley xx

Ps. Don't forget to join the food revolution and become an active member of change in your community!