Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Tuna and Chilli Fusilli
Seven ingredients, most of them already in the cupboard. Garlic and chilli in the tuna's own oil, smoked paprika for depth, lemon and dill to lift it.
Alannah Wiseman
Feeds: 2
10 minutes
Ingredients
- 150g of Northern Pasta Co Fusilli
-
1 large clove of garlic, finely sliced
-
1 red chilli, finely chopped
-
1/2 tbsp smoked paprika
-
1 tin of good quality tuna in olive oil
-
Small handful of fresh dill, finely chopped
-
1 lemon, juice and zest
Fusilli
From: £4.95
Method
1
Start by placing a large pan of well salted water on to boil for the pasta.
2
Add a generous glug of the oil from the tuna to a saute or frying pan. Place on a low heat and add the garlic, chilli and paprika. Stir together and then cook very gently over a low heat whist you cook the pasta. Make sure this doesn’t burn so keep the heat nice and low. Add a small splash of cold water if you see it getting too hot or starting to get to much colour.
3
Meanwhile add the Fusilli to the boiling water and cook for 6 minuets until al-dente.
4
Drain the fusilli then add to the pan with the garlic and chilli mixture. Tip in the tuna along with the fresh dill and a big squeeze of lemon juice. Toss together over the heat for a moment until well combined and the tuna is hot.
5
Divide between 2 bowls and finish with some lemon zest over the top.
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