RECIPE: Tuna, Red Onion and Chilli Pasta

by - September 28, 2012

Easy is the order of the day around here lately where the store cuboard is hero. This is an easy peasy, yet delicious pasta dish that can be knocked up in minutes. I just adore sauces that can be made in the minutes the pasta is cooking. You could use tinned tuna but it really doesn't compare (texture particularly) to the pricier jarred tuna fillets in olive oil.

Serves 2

Short pasta shapes such as Fusilli, Farfalle, Penne
4tbs olive oil (from the tuna jar if good quality)
Dried chilli flakes, or a few sliced of fresh red chilli
Half a small red onion, thinly sliced
200g of tuna in oil (preferably jarred)
Small handful of fresh parsley
More olive oil to dress

Cook the pasta according to the packet instructions in plenty of salted boiling water.

Heat the oil in a frying pan, add the chilli flakes or sliced chilli (as hot as you want) and gently fry the onion until soft. Add the tuna, trying not to break up the flakes too much. Cook until the tuna starts to brown ever so slightly, 5-10 minutes. Add the parsley and stir through, cooking for another minute or two. Check for seasoning and adjust accordingly.

Drain the pasta but reserve a few tablespoons of the cooking water.

Add the pasta to the tuna, adding a spoon or two of the reserved water. Stir through. Add more olive oil to dress.

Don't add cheese!

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