Spicy tuna pasta

Serves 2

  • 1 leek
  • ½ a fresh chilli (or quarter tsp dried chilli)
  • 1 clove of garlic
  • 1 x 400 g tin of quality plum tomatoes
  • 1 x 80 g tin of tuna in spring water, from sustainable sources
  • Salt and pepper
  • 130 g dried spaghetti
  • Parmesan cheese
  1. Halve, wash and finely slice the white part of the leek
  2. Halve, deseed and finely chop the chilli
  3. Peel and finely chop the garlic.
  4. Place a large non-stick frying pan on a medium heat with ½ a tablespoon of olive oil.
  5. Add the chopped veg to the pan and cook for 5 minutes, or until softened, stirring regularly.
  6. Scrunch in the tomatoes (or break them up with a wooden spoon). Quarter-fill the tin with water, swirl it around to pick up the last bits of tomato and pour it into the pan.
  7. Drain and flake in the tuna, then add a pinch of black pepper and a tiny pinch of sea salt. Bring to the boil, then turn the heat down and leave to simmer, stirring regularly.
  8. Cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of the starchy cooking water.
  9. Add the pasta to the sauce, pour in a little of the reserved pasta water to help the sauce stick, then stir well over the heat.
  10. Use tongs to divide the pasta between your bowls. Serve with a good grating of Parmesan cheese.

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