Chilli Tuna Pasta
This chilli tuna pasta recipe uses minimal ingredients plus pantry staples. It’s also fast and fabulous.
Preparation 5 mins
Cooking 10 mins
375g pasta e.g. linguine, spaghettini or penne (gluten-free, if preferred)
1 tablespoon (20ml) extra virgin olive oil
2 garlic cloves, finely chopped
2 red chillies, deseeded and finely chopped
250g cherry tomatoes, halved
425g can tuna packed in water, undrained
200g ricotta (low fat if you wish)
160g baby spinach leaves
- Cook pasta according to packet directions.
- Meanwhile, heat oil in a frying pan or large saucepan over medium heat and soften the garlic and chilli until aromatic, a minute or two. Increase temperature to medium/high, add tomatoes, stirring, for 2 mins, until just softened. Add tuna with its liquid and ricotta and stir to combine.
- Drain pasta, reserving the pasta water. When tuna mixture is hot and bubbling, stir through spinach with ¼ cup pasta water. Top pasta with sauce and black pepper. Serve immediately.