Tuna Ragu

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Serves 4

Ingredients

Ragu:
2 x 160g tins tuna in olive oil – no time for spring water in this recipe
3 tbsp olive oil
200g  cherry tomatoes – or you could use tinned toms
70g tomato paste
3 garlic cloves, roughly chopped
1 fresh red chilli, finely chopped, optional
150 twists black pepper, work out time!
10g parsley, finely chopped
1 tsp chilli flakes
¼ tsp curry powder – we trusted Ixta, you have to trust us
¼ tsp fine sea salt

Finishing things: 
350g preferred pasta shape
60g parmesan, finely grated
80g double cream

 

Summary

We saw Ixta Belfrage make this easy peasy, bung it all in, stir it round tuna ragu and knew we had to give it a go! It’s a seriously easy flavourFULL weeknight pasta that’s ready in about 25 mins, we approve!

Tuna Ragu

Put everything for the ragu (not the finishing things) in a large saucepan over medium heat. Cook for about 10-15 mins, stirring occasionally and squashing the tomatoes until until everything is broken down and looking rich.

Reduce the heat to low and add your the grated parmesan in in 3 batches, stirring after each addition. Finally add in the cream, stirring to combine.

Cook your pasta in salted water and reserve a cup of the cooking liquid. When al dente add the pasta to the tuna ragu plus a splash of the cooking water. Stir to combine, adding more of the cooking liquid if it feels too thick.

Garnish with some more chopped parsley and a good drizzle of olive oil – scrumptious!

 

 

tuna ragu

 

 

 

Hints and Tips

This recipe was altered ever so slightly from one by Ixta Belfrage

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Comments

  1. Oh my goodness, this was very tasty. I left out the fresh chilli and forgot the parsley, but still delicious. This will become a regular here! Thank you for sharing 🙂

  2. Looks fantastic always looking for healthy simple quick recipes . Hopefully I will remember to to try it next week