Cook with


The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Ev­ery time I make this, even though it only uses a tiny frac­tion of my brain and takes a few min­utes in the pan, Jools is re­ally im­pressed with it! A small hand­ful of freshly grated Parme­san cheese To make the sauce, heat a lug of olive oil (if us­ing tuna in oil then use the drained oil) in a heavy-bot­tomed pan, and cook the onion, chilli, cin­na­mon and basil stalks on a medium heat for 5 min­utes un­til the onion has soft­ened and is slightly sweet.

Turn up the heat and add your toma­toes, tuna and a pinch of salt. Break the toma­toes up with the back of a spoon, then bring to the boil and sim­mer for about 20 min­utes. Taste for sea­son­ing.

Mean­while, cook the pasta ac­cord­ing to the packet in­struc­tions un­til al dente, and drain, re­serv­ing some of the cook­ing wa­ter.

Toss the pasta into the sauce with the roughly torn basil leaves, a lug of olive oil, the lemon zest and juice and Parme­san and mix well. Loosen the pasta with a lit­tle of the re­served cook­ing wa­ter if needed. Check the sea­son­ing and serve im­me­di­ately.

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