This chilli tuna pasta recipe uses minimal ingredients plus pantry staples. It’s also fast and fabulous.
Ingredients
375g pasta e.g. linguine, spaghettini or penne (gluten-free, if preferred)
1 tablespoon (20ml) extra virgin olive oil
2 garlic cloves, finely chopped
2 red chillies, deseeded and finely chopped
250g cherry tomatoes, halved
425g can tuna packed in water, undrained
200g ricotta (low fat if you wish)
160g baby spinach leaves
Instructions
Cook pasta according to packet directions.
Meanwhile, heat oil in a frying pan or large saucepan over medium heat and soften the garlic and chilli until aromatic, a minute or two. Increase temperature to medium/high, add tomatoes, stirring, for 2 mins, until just softened. Add tuna with its liquid and ricotta and stir to combine.
Drain pasta, reserving the pasta water. When tuna mixture is hot and bubbling, stir through spinach with ¼ cup pasta water. Top pasta with sauce and black pepper. Serve immediately.
