Pangrattato tuna pasta
'Pangrattato' means breadcrumbs in Italian, and these certainly star in this tasty tuna pasta recipe. Serve as a quick, flavour-packed weeknight meal that can be on the table in just 30 minutes
Ingredients
- 375 g dried-egg linguine or tagliatelle pasta
- 425 g can tuna in olive oil, drained, oil reserved
- 1/4 cup extra virgin olive oil
- 2 cups fresh breadcrumbs
- 2 garlic cloves, crushed
- 1/2 cup parsley leaves
- 1/4 cup each basil and oregano leaves
- zest and juice of 1 lemon, plus extra wedges to serve
- 1 long red chilli, seeded, finely sliced
Steps
- Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well and return to pan.
- In a large frying pan, heat reserved tuna oil and half the oil on medium. Sauté breadcrumbs and garlic for 3-4 minutes until toasted.
- Add tuna, breadcrumbs, herbs, zest, juice, chilli and remaining oil to pasta. Season to taste and toss well. Serve with lemon wedges.
This recipe first appeared in Woman's Day.
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