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
All content © John & Lynne Ford, Adamastor & Bacchus
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