Thursday, January 16, 2020

On the MENU This Week. Red Pepper Tuna Pasta with Lemon

If you want a quick and easy supper that is delicious try this one, it is fresh and piquant. It is easy to prepare all the ingredients in advance and then , make the sauce as the pasta is cooking. You can use any pasta you like, we love using Fusillata Casareccia as we find it holds sauces really well, but spaghetti, shells, penne; all would work
2 T olive oil – 1 small red pepper, sliced - 2 large cloves of garlic, grated – 1 tin of tuna –the grated zest of 1 lemon – 1 teaspoon of fresh lemon juice – salt and freshly ground black pepper – 1 T fresh Italian parsley chopped - 115 gm pasta
Optional: a teaspoon of chilli flakes OR several shakes of Tabasco Chipotle sauce for a little heat. Freshly grated parmesan cheese
Before you start the pasta, fry the pepper in the olive oil until it is softening and just beginning to caramelise; this adds sweetness to the dish. Set aside until you are ready to complete the dish. Boil a pot of really well salted water for your pasta and cook till al dente. Grate your garlic, zest your lemon and squeeze one teaspoon of the juice. When the pasta is nearly ready, reheat the pan with the red pepper, add the garlic and cook for 30 seconds. Stir in the tuna, lemon juice and let it heat through. Add a couple of tablespoons of the pasta water to make a sauce. At this point, add the chilli flakes or Tabasco if you like it a bit spicy. Drain the pasta and add the sauce. Stir in the fresh parsley and the cheese, if adding, and serve. Good with a French salad and some great Chenin Blanc like our wine of the week

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