Sundried Tomato & Basil Spaghettini with Tuna & Chili
- Key Ingredient
- Mar 29, 2016
- 1 min read
Total time: 15 minutes (longest part is boiling the water for the pasta) Serves 4-6
Ingredients 1 box Catelli Bistro Sundried Tomato & Basil Spaghettini (or whatever catches your fancy) 2 tins (6oz/170g) solid white tuna (I like the kind in vegetable broth & oil), drained and chunked ½ - 1 tsp red chili pepper flakes 1-2 large clove garlic Zest of ½ lemon Juice of half a lemon (or more, depending on your taste) Handful of fresh Italian/flat leaf parsley, chopped
Directions 1. Cook the pasta in salted boiling water until al dente (check the package for time – usually 7-8 minutes)
2. Once the pasta is almost ready, heat the oil over medium heat in a nonstick skillet and add the chili pepper flakes and garlic. Heat just until the fragrance hits you. Remove from heat, add the tuna, lemon zest & juice and toss. Add the drained pasta and toss. Taste for seasoning.
Serve with a simple salad and enjoy
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