This recipe was written by and given to me by my colleague and friend Mark. I mention him frequently in my blog because we chat about food a lot – our fellow work mates really love us for it don’t they Mark?! 🙂 Anyway when he suggested I try this quick and simple weekday pasta dish, of course I was going to give it a go.
There is enough here for 2 hungry people.
2 x 160g tins of tuna drained (in spring water, oil or brine)
2 or 3 cloves garlic (crushed)
1 small dried red chilli or a large pinch of red chilli flakes
2 tbsp. chopped flat leaf parsley
125ml dry white wine
250-300g of your preferred pasta (it works well with penne, tagliatelle or linguine)
- Put the pasta into a large pan of boiling salted water and cook as per the instructions.
- Put enough olive oil into a small saucepan to cover the bottom and slowly heat it, crush the chilli and add it with the crushed garlic, when the garlic is just starting to colour (don’t let it burn) add the parsley and the white wine.
- Cook for a minute or two then add the tuna, stir well and heat through for a further minute or two.
- Drain the pasta and put it into a large warmed bowl, add the tuna and mix thoroughly with the pasta, adding a good grating of black pepper.