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    Tuna, Garlic & Chilli Pasta

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    Tuna, Garlic & Chilli Pasta

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2

    Ingredients

    • 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

    Method

    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. 

    Your recipe note

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    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.

     

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