| Instructions |
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Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chili, cinnamon and basil stalks on a medium to low heat for 5 minutes until onion has softened and is slightly sweet. |
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Turn up the heat and add your tomatoes, tuna and a good pinch of salt. |
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Break the tomatoes up using the back of a spoon, then bring to a boil and simmer for about 20 minutes. Taste for seasoning. |
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Meanwhile, cook the rigatoni in a pan of salted boiling water according to the pack instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water. |
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Toss the pasta into the tuna and tomato sauce with the roughly torn basil leaves, a glug of olive oil, the lemon zest and juice and Parmesan, and mix together well. |
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Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and serve immediately.
Source : Jamie Oliver "Cook with Jamie" |
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Recipe
- Olive oil
- 1 red onion, peeled and finely chopped
- 1 to 2 fresh red chillies, deseeded and finely chopped
- 1 level tsp ground cinnamon
- A bunch fresh basil, leaves picked, stalks chopped
- 2 x 400g tins good-quality plum tomatoes
- 2 x 300g jars good-quality tuna in olive oil, drained and flaked
- Sea salt and freshly ground black pepper
- 500g/1 lb 2oz good-quality rigatoni or penne
- Zest and juice of 1 to 2 lemons
- A small handful of freshly grated Parmesan cheese
SERVES : 4
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