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Chilli tuna fettuccine
Chilli tuna fettuccine
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Easy-peasy stress relief pasta for busy days.
Ingredients:
  • 250g fettuccine
  • 45g (1/4 cup) pine nuts
  • 80ml (1/3 cup) olive oil
  • 2 garlic cloves, crushed
  • 40.00 ml drained capers, roughly chopped
  • 20.00 ml bought chopped chilli (MasterFoods brand)
  • 1 425g can tuna in oil, drained, flaked into large chunks
  • Salt & freshly ground black pepper
  • 125.00 ml shredded fresh continental parsley
  • Shaved pecorino, to serve
Instructions:
  • Boil fettuccine in a large pot of salty boiling water according to package instructions until just tender. Drain well.
  • Toast pine nuts in a small frying pan over medium-high heat, stirring consistently, for 1-2 minutes until golden brown.
  • In a large frying pan over medium-low heat, warm the oil. Cook garlic, stirring, until lightly browned, about 1 minute. Add capers and chili, cook, stirring, until aromatic, about 1 minute more.
  • Stir in the toasted pine nuts and tuna, cook for 2 minutes or until warmed, then season with salt and pepper. Add the fettuccine and half the parsley, gently toss until fully coated.
  • Serve the fettuccine in shallow bowls and sprinkle with shaved pecorino and fresh parsley.

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