Chilli Tuna Fettuccine

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

Serves 2


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.