Orange and Tuna Pasta

TIME TO MAKE

25 minutes

SERVINGS

2 - 3 persons

Ingredients

• 250g dry fettucine pasta (1/2 pack)

• salt

• 80ml olive oil (1/3 cup)

• 1 chilli, thinly sliced, deseeded for less spice if preferred

• 1 large shallot, thinly sliced (or 1/2 red or white onion)

• 3 cloves garlic, thinly sliced

• 1 small can of tuna, drained of water, brine or oil

• 1 large orange, zested and juiced

• parsley to season, fresh or dry (optional)

• toasted breadcrumbs to serve (optional)

Method

• Boil pasta in a large pot of generously salted water, 2 minutes less than specified on the cooking instructions. Reserve 1 cup of starchy pasta water.

• Heat olive oil on medium heat in a large skillet or pan. Do not let shimmer.

• Add chilli, shallot, and garlic to oil and fry until onion is translucent but not brown, around 2 minutes.

• Add in drained tuna and break up well, mixing to heat through.

• Season lightly with salt.

• Pour orange juice and zest to the pan and mix.

• Bring sauce to simmer and reduce by half.

• Toss in your cooked pasta and the reserved pasta water, and mix gently until glossy and the sauce is reduced to thickness of preference.

• Sprinkle in parsley, mix through, and serve immediately.

Serving Suggestion

Serve hot topped with toasted breadcrumbs or with a side of garlic bread.

Alternatives

• Replace the orange + olive oil combination with lemon + butter instead

• If you don't have chilli, use dry chilli flakes or chilli powder instead

• If someone can't eat spicy food, omit chilli during cooking, and serve chilli flakes as an optional topping for those who can handle spice

• Use a can of anchovy instead of tuna if you have a spare can!