Tuna and chilli pasta
SERVES 4 PREP AND COOK TIME 15 MINUTES
500g spaghetti
½ cup (125ml) extra virgin olive oil 280g canned tuna, drained, flaked 250g baby Roma tomatoes, halved 2 fresh long red chillies, de-seeded, finely chopped
1 medium (140g) lemon, rind finely grated, juice squeezed 4 anchovy fillets, chopped finely ¼ cup chopped curly parsley
100g baby rocket leaves
1 cup (80g) finely grated parmesan cheese 1 Bring a large saucepan of well-salted water to the boil; cook the spaghetti until just tender (al dente). Drain and return the pasta to the same pan.
2 Meanwhile, combine oil, tuna, tomatoes, chillies, lemon rind and juice, anchovies, parsley and rocket in a large serving bowl. Season with sea salt flakes and freshly ground pepper.
3. Add hot pasta; toss gently to combine. 4 Divide the pasta between four warm bowls and sprinkle over the parmesan. Not suitable to freeze or microwave.