Chilli Tuna Pasta Recipes

CHILLI TUNA PASTA

Steps:

• In a large pot, cook penne to taste (see packaging for details).
• Add oil to a deep, heavy based frying pan. Chop onion and cook in pan along with garic and chilli on high heat until oninion is soft.
• Add chopped sun dried tomatoes, tuna and pasta sauce.
• Reduce heat to a simmer.
• Add pine nuts.
• When pasta has cooked, drain and add to frying pan along with chopped, fresh basil.
• Stir pasta through sauce until well coated.
• Serve in large, open bowl.
• Top with slices of fresh parmesan cheese.
• You can add pretty much anything to this dish - olives, egg plant, artichoke hearts, capers - even anchovy fillets are lovely.
• You can also remove the tuna from the dish and add 4 or 5 rashers of chopped bacon instead. This is VERY nice.

SPAGHETTI WITH TOMATO, CHILLI & TUNA SALSA

Steps:

• Cook the spaghetti in plenty of boiling water according to pack instructions. Meanwhile, finely chop the onion and tomatoes and put in a large pan with the oil. Halve, deseed and finely chop the chilli, then add to the pan. Gently heat through for a few mins, stirring well.
• Drain the pasta and add to the sauce, then break up the tuna and add to the pan. Season if you like, then toss well and serve.

PASTA WITH TUNA & TOMATO SAUCE

Steps:

• Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
• Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.

TUNA, CAPER & CHILLI SPAGHETTI

Steps:

• Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
• Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
• Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.