Sunday, 18 November 2012

Linguine with tuna sauce

It was a real struggle today to find a recipe which included the small amount of ingredients I had in the fridge and cupboards. I finally came across this pasta dish and nearly had the correct ingredients. I used spaghetti instead of linguine and a tin of chopped tomatoes instead of passata. It had quite a kick to it, it was easy to make and tasted fresh and healthy. I added some chopped cherry tomatoes just at the end of the cooking time as suggested by someone who has also tried the recipe on the Good food website. A sprinkling of Parmesan and a glass of red wine and it made a good standby lunch.

Serves 4
4 tbsp olive oil
3 tbsp fresh flatleaf parsley , chopped
2 garlic cloves, finely chopped
1 red chilli , deseeded and finely chopped
1cm fresh ginger, peeled and finely chopped
450g passata
2 x 200g cans tuna in olive oil, drained and flaked
375g linguine

Prepare the sauce. Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.
Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.

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