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Tuna, Garlic & Chilli Pasta
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Serves: 2
• 180g No.1 Bucatini pasta
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, finely chopped
• 1⁄4 tsp chilli flakes
• 110g pot John West Fridge Pot Tuna Steak in Sunflower Oil
• 1⁄2 unwaxed lemon, zest and juice
• 160g No.1 Red Choice Tomatoes, finely diced
• 1 tbsp finely chopped flat leaf parsley
1. Bring a large pan of salted water to the boil. Add the bucatini and cook according to pack instructions (about 8-9 minutes).
2. Meanwhile, heat 1 tbsp oil in a medium frying pan over a medium heat. Fry the garlic for 1-2 minutes until golden, then add the chilli flakes and tuna and cook for 1-2 more minutes, breaking up the tuna into chunks. Take off the heat, and stir in the remaining 1 tbsp oil, the lemon juice and diced tomatoes. Season and set aside.
3. When the pasta is ready, scoop out a mugful of the cooking water, then drain. Tip the pasta into the frying pan with 3 tbsp cooking water and toss together. Stir in the parsley, then divide between plates. Scatter with the lemon zest and a little finely grated Parmigiano Reggiano if liked, and serve immediately.
Cook’s tip It’s much easier to zest the lemon before you juice it. Finely grate it onto a plate and set aside to sprinkle over the pasta before serving.
Typical values per serving:
Energy |
2,498kJ 583kcals |
---|---|
Fat | 18g |
Saturated Fat | 2.6g |
Carbohydrate | 76g |
Sugars | 3.8g |
Protein | 30g |
Salt | 1.3g |
Fibre | 4g |
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