Creamy Tuna Pasta with Chilli & Cherry Tomatoes
Creamy, spicy, saucy… this Creamy Tuna Pasta is the weeknight pasta of dreams - and it takes less than 15 minutes to put together. What’s not to love?
Servings: 2 servings
Ingredients
Ingredients:
- 250 g dried paccheri pasta
- 2 tbsp olive oil plus extra for drizzling
- 2 cloves garlic crushed
- 250 g cherry tomatoes
- Salt and freshly ground black pepper
- 320 g tinned tuna in oil
- 50 g tomato purée
- ½ tsp mild curry powder
- small pinch of dried chilli flakes
- 70 g Parmesan
- 80 g double cream
- handful of parsley finely chopped
To serve:
- Freshly grated Parmesan
- Olive oil to drizzle
Instructions
- Cook the pasta in boiling salted water according to packet instructions or until al dente. Drain well, reserving a cup of the starchy pasta water.
- Meanwhile, add the oil to a large non-stick frying pan set over a medium heat and add the garlic. Cook for 30 seconds, stirring often, before adding the tomatoes. Season well and cook for a few minutes, stirring occasionally, until they start to burst. Mash them gently using the back of a wooden spoon.
- Add the tuna with the oil from the tins, followed by the tomato purée, curry powder and chilli flakes. Season again and stir well.
- Continue to cook for about 5 minutes, stirring occasionally to smooth the tomatoes into a delicious sauce.
- Add the cooked pasta and a good glug of the reserved pasta cooking water. Stir well.
- Stir in the Parmesan, double cream and parsley. Taste and adjust the seasoning, as necessary.
- Spoon onto plates and sprinkle with lots of Parmesan. Finish with a drizzle of olive oil and enjoy!
Notes
Make sure you use tuna in oil for the best results.
If you want it spicier, add more chilli flakes!