Thursday, August 14, 2008

Sundried Tomato& Basil Spaghettini withTuna & Chilies

Sundried Tomato & Basil Spaghettini with Tuna & Chilies
Inspired by Delicious Magazine and Saveur

Total time: 15 minutes (longest part is boiling the water for the pasta)
Serves 4-6

1 box Catelli Bistro Sundried Tomato & Basil Spaghettini (or whatever catches your fancy)
2 tins (6oz/170g) solid white tuna (I like the kind in vegetable broth & oil), drained and chunked
½ - 1 tsp red chili pepper flakes
1-2 large clove garlic
Zest of ½ lemon
Juice of half a lemon (or more, depending on your taste)
Handful of fresh Italian/flat leaf parsley, chopped

1. Cook the pasta in salted boiling water until al dente (check the package for time – usually 7-8 minutes)

2. Once the pasta is almost ready, heat the oil over medium heat in a nonstick skillet and add the chili pepper flakes and garlic. Heat just until the fragrance hits you. Remove from heat, add the tuna, lemon zest & juice and toss. Add the drained pasta and toss. Taste for seasoning.

Serve with a simple salad and enjoy

1 comment:

Haley said...

We would like to feature this recipe on our blog. Please email if interested. Thanks :)