Tuna Ragu

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

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!

 

 

 

 

 

Hints and Tips

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