“Cheap, simple, yet utterly delicious, this pasta dish is an ideal supper for two”
- 250 g linguine
- 200 g tuna, from a can
- 4 tbsp olive oil
- 1 red chilli, deseeded and finely chopped
- lemon juice, a good squeeze
- 1 handful fresh parsley
Cook the linguine according to the packet instructions, then drain well.
Meanwhile, drain a can of tuna. Heat the olive oil in a pan. Add the chilli and cook gently for 1-2 minutes. After letting the oil slightly cool, add a good squeeze of lemon juice and a good handful chopped fresh parsley. Flake in the tuna and gently stir through.
Toss the pasta with the tuna dressing to serve.
Notes : We didn’t have fresh parsley when we made this, so we did without. Please be very catious when adding the lemon juice to the chilli and hot oil, if it’s too hot the oil can react quite harshley and splash all over the place, which might burn you.
Wine Recommendation : Simple French vin de pays Chardonnay is good with this.
Source : Delicious Magazine : August 2008 (Slightly reworded)
Servings/Yield : 2 servings
Rating : 3 out of 5
Difficulty : Easy
