Tuna Spaghetti (Spaghetti al T

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Garlic		1 clove
Onion		1/6
Dried chilli		1
Olive oil		2 tbsp
Tuna (tinned, in oil)		1
Tinned tomato (chopped)		1
Pancetta (bacon)		30g
Spaghetti		120g
Salt		1-1.5% of water
Fresh parsley (optional)		as you like
Parmigiano reggiano		as you like

Method

Prep

5min

Cook

10min

Put the olive oil in a frying pan and add the smashed garlic. Turn on to medium heat.

Add the pancetta, finely chopped onion and finely crushed dried chilli (split open and deseed if you like).
Start boiling the pasta.

Add the tuna and oil into the frying pan.

Add two ladles of pasta water and shake the pan to incorporate.

Add the chopped tomatoes and reduce the sauce. If it's reduced too much, add more pasta water.

A minute before the pasta is ready, add the finely chopped parsley to the frying pan.

Add the pasta and stir well for one minute.

Place onto a serving dish and grate over as much parmigiano as you like. Garnish with the parsley before serving.

Tips & Note

●The pasta will cook for 1 minute further in the frying pan so boil for one minute less.
●The salt in the pasta water is very important. For 1 litre water, add 10-15g salt (this is the ratio). As this is the seasoning for the dish, I usually use Maldon Salt.
●By mixing the ingredients at Step 7, the water and oil combines to emulsify nicely.

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