Ingredients:
4 tablespoons extra virgin olive oil
3 tablespoons fresh flat leaf parsley, chopped
2 garlic cloves, finely chopped
1 red chilies, deseeded and finely chopped
1/2 inch fresh ginger, peeled and finely chopped ( 1cm)
1 lb passata ( creamed tomatoes, 450g)
400 g canned tuna in olive oil, drained and flaked ( 14oz)
375 g linguine ( 14oz, or spaghetti or Asian style noodles)
Directions:
Prepare the SAUCE:.
Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.
Boil the PASTA:.
Meanwhile, cook the pasta as directed on the package. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well.
SERVE:.
Divide between four bowls, sprinkle over the remaining parsley and serve.
Servings: 3-4
Time preparation: 10 min.
Time total: 30 min.