Grated fresh ginger is the secret to this easy tuna pasta recipe from Antonio Carluccio. A store cupboard favourite!
375g/13oz dried linguine
4 tbsp extra virgin olive oil
3 tbsp finely chopped parsley
2 garlic cloves, finely chopped
1 small chilli pepper, finely chopped
1cm/½in fresh ginger root, thinly sliced
450g/1lb carton or bottle passata
400g tin of tuna fish in oil, drained and roughly chopped
Cook the pasta for 8-10 minutes or until al dente, and drain.
Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt.
Toss the pasta with the sauce and serve sprinkled with the remaining parsley and freshly ground pepper.
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