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Tuna pasta

Recipe from: April 2010
tuna pasta

Ingredients 9
Time 10 mins
  • 1 large tin of tuna in spring water
  • 1/2 cup olive oil
  • 1 cup of finely chopped parsley
  • 12 cloves of finely chopped parsley
  • 6 chopped spring onions
  • 1 chicken cube
  • 1 finely chopped large chilli - like this one from my garden or 2 -3 small ones chopped you want hea
  • black pepper
  • 1/2 glass dry white wine


15 mins
Place a large pot of salted water to boil on the stove - when boiling add a whole packet of pasta - either short or long.
Here I used a 500g packet of Penne Candela, but spaghetti or normal penne would be fine - give it a good stir and keep stirring every few minutes.
You are going to use some of the pasta water so don't throw it away.
In the meantime put a large frying pan on the stove and heat the olive oil - when nice and hot add the garlic, crumbled stock cube and chopped spring onions and brown lightly.
Add the white wine and reduce until the alcohol has cooked off, then add the tinned tuna and water as well.
If you don’t happen to have tuna in water, you can use the tuna in oil - no problem as you have the pasta water to add a little moisture.
Cook for about 5 minutes to get those flavours up and tangy.
Add the pasta straight from the pot - i.e. using a slotted spoon - as you want wet pasta not dry pasta.

Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.



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