Chilli Tuna Fettuccine
Want a fuss-free dinner? This pasta can be easily thrown together after the toughest of days.
Prep Time: 15 mins
Cook Time: 20 mins
250g dried fettuccine
45g (1/2 cup) pine nuts
80ml (1/3 cup) olive oil
2 garlic cloves, crushed
2 tablespoons drained capers, roughly chopped
1 tablespoon bought chopped chilli (MasterFoods brand)
1 45g can tuna in oil, drained, flaked into large chunks
Salt and freshly ground pepper
1/2 cup shredded fresh continental parsley
Shaved pecorino, to serve
Step 1 Cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain
Step 2 Meanwhile, place the pine nuts in a small frying pan and cook over medium-high heat, stirring for 1-2 minutes or until toasted.
Step 3 Heat the oil in a large frying pan over medium-low heat. Add the garlic and cook, stirring, for 1 minute or until lightly browned. Add the capers and chilli, and cook, stirring, for a further 1 minute or until aromatic.
Step 4 Add the toasted pine nuts and tuna, and cook, stirring, for 2 minutes or until heated through. Taste and season with salt and pepper. Add the fettuccine and half the parsley, and gently toss until well combined.
Step 5 Divide the fettuccine among shallow serving bowls. Top with the shaved pecorino and remaining parsley.