This recipe goes WAY back to my university days when money was sparse and some pasta and a tin of tuna went a long way.
These days I have added a few ingredients to "pimp it up"and it's now a firm favourite with family and friends!
Prep 10 min // Cook 15 min
1 425g tin tuna in springwater drained
3 spring onions roughly chopped
4 cloves garlic
2 tbs butter
2 tbs tomato paste
10-15 cherry tomatoes sliced in half
50g Parmesan cheese
2 long red chillies de-seeded and diced (optional)
Handful of continental parsley (leaves only)
1 cup cooking cream
Salt and pepper to taste
Extra Parmesan cheese for serving
Place Parmesan cheese in bowl, chop 5sec/sp7 and set aside.
Without washing the bowl place the spring onion, garlic and parsley in and chop 3sec/sp4.
Add oil and butter, and sauté 5min/varoma/sp1.
Add tuna, cream, tomato paste, tomatoes and chillies (if using) and cook 8min/100deg/speed2/reverse.
Add reserved Parmesan cheese and cook 2min/100deg/speed2/reverse.
While the mixture is cooking, cook your fettuccine and place in the thermal server to keep warm.
Pour sauce over pasta and mix through. Grate extra Parmesan on top.
Cook fettuccine (or other pasta of choice) according to the packet.
Heat oil and butter in a pan, place in onion, garlic and parsley, then sauté for 5 min.
Add tuna and chillies (if using) and stir through for 1 minute.
Add cream, tomato paste and tomatoes and simmer gently until the sauce begins to thicken.
Add Parmesan cheese, salt and pepper, and let the sauce thicken.
Place pasta into the sauce (take the cooked pasta from the pot rather than the seive or colander so that some of the pasta water infuses into the sauce).
Stir through and add extra the parsley and parmesan cheese to serve.