Tuna Pasta with Pangrattato

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Tuna Pasta with Pangrattato

This 15 minute tuna pasta is light and healthy plus it's so simple to make thanks to the canned tuna. It's great served hot or cold and makes perfect leftovers for lunch the next day.

Ingredients

• 400 g Spaghetti
• 200 g Tinned Tuna drained
• 50 g Capers
• 50 g Green Olives sliced
• 1 Lemon juiced
• 50 g Parmesan grated
• 15 g Fresh Parsley chopped
• 1 tbsp Olive Oil
• Salt and Black Pepper

Pangrattato

• 2 tbsp Olive Oil
• 100 g Fresh Breadcrumbs from about 2 pieces of stale bread, blended in a food processor
• 1 tsp Chilli Flakes
• 2 cloves Garlic crushed
• 10 g Fresh Parsley chopped
• Salt and Pepper

UK Measures - US Measures

Instructions

• Cook the spaghetti according to packet instructions. Reserve a mugful of pasta cooking water (approx. 100ml/1/2 cup) then drain the spaghetti.
• Put the tuna in a large bowl and add the capers, olives, lemon juice, parmesan and parsley and mix. Add the pasta, olive oil and pasta water and toss.
• Heat the olive oil in a frying pan over medium high heat and add the breadcrumbs, chilli flakes and a big pinch of salt. Saute for 5 minutes then add the garlic and cook for another couple of minutes. Remove from the heat and mix through chopped parsley.
• Serve the pasta sprinkled with the pangrattato.

This article adapted from this site

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