"Tuna pasta" - staple for students throughout the land. But it doesn't have to be boring. Here's a super tasty version from Jamie Oliver made with cinnamon, chilli and fresh basil. Definitely one to try out.
Serves 4 (generously)
Fry 2 finely chopped onions in a few glugs of olive oil over a medium heat. As the onions are softening, finely chop a red chilli and finely chop the stalks from a bunch of fresh basil (you'll add the leaves later). Add both to the pan along with a heaped teaspoon of ground cinnamon or a couple of cinnamon sticks. Continue to fry for another 5-10 mins until the onions are golden and sweet and the oil is infused with the lovely flavours.
Empty in 3 tins of plum tomatoes along with a pinch each of salt and sugar. Turn down the heat to low and let the sauce simmer for a good 30-40 mins. (Longer is even better.)
When the sauce is done, get the pasta cooking according to the packet instructions. Rigatone or some other chunky variety somehow seems right here (I found 600g to be perfect for 4 hungry housemates).
During the 10 mins or so that the pasta takes to cook open the 2 tins of tuna and add them to the sauce along with the fresh basil leaves and the grated zest of a lemon. Gentry stir it in so that you still have some nice chunks of tuna.
Finish off by stiring the sauce into the pasta and grating over some parmesan and a good grind of black pepper.
Serves 4 (generously)
Fry 2 finely chopped onions in a few glugs of olive oil over a medium heat. As the onions are softening, finely chop a red chilli and finely chop the stalks from a bunch of fresh basil (you'll add the leaves later). Add both to the pan along with a heaped teaspoon of ground cinnamon or a couple of cinnamon sticks. Continue to fry for another 5-10 mins until the onions are golden and sweet and the oil is infused with the lovely flavours.
Empty in 3 tins of plum tomatoes along with a pinch each of salt and sugar. Turn down the heat to low and let the sauce simmer for a good 30-40 mins. (Longer is even better.)
When the sauce is done, get the pasta cooking according to the packet instructions. Rigatone or some other chunky variety somehow seems right here (I found 600g to be perfect for 4 hungry housemates).
During the 10 mins or so that the pasta takes to cook open the 2 tins of tuna and add them to the sauce along with the fresh basil leaves and the grated zest of a lemon. Gentry stir it in so that you still have some nice chunks of tuna.
Finish off by stiring the sauce into the pasta and grating over some parmesan and a good grind of black pepper.