This simple citrus tuna pasta is quick to make, delicious to eat, and is a great dinner standby when time is tight and the contents of your cupboards are sparse.
Ingredients (serves 2)
300g tin of tuna in springwater (not oil)
400g tin of diced tomatoes
1 medium fresh red chilli (or one teaspoon of sambal)
1 handful fresh basil
1/2 teaspoon cinnamon
200g rigatoni pasta
Cracked black pepper
Cook the rigatoni in a pot of boiling salted water.
While pasta is cooking, halve, deseed and finely chop the chilli. Cut the stalks off the basil leaves, place the leaves to one side and finely chop the stalks. Add olive oil to a large saucepan on the stove. Add the chilli, basil stalks and cinnamon and fry for a few minutes.
Drain the tuna and add, along with tinned tomatoes, to the pan. Turn up the heat and simmer until the sauce has thickened, stirring continually. Add salt and pepper to taste.
Drain the pasta when cooked, then tip into the saucepan with your sauce. Stir the two together, then finely grate some lemon zest into the sauce and add a squeeze of lemon juice. Finally add the basil leaves and the parmesan cheese and stir.