Ingredients
Method
1 x 425g can Safcol Responsibly Fished Tuna in oil, drained, flaked into large chunks
250g dried fettuccine
45g (1/4 cup) pine nuts
80ml (1/3 cup) olive oil
2 garlic cloves, crushed
2 tbs drained capers, roughly chopped
1 tbs bought chopped chilli (MasterFoods brand)
Salt & freshly ground black pepper
1/2 cup shredded fresh continental parsley
Shaved pecorino, to serve
Step 1 - Cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain
Step 2 - Meanwhile, place the pine nuts in a small frying pan and cook over medium-high heat, stirring, for 1-2 minutes or until toasted.
Step 3 - Heat the oil in a large frying pan over medium-low heat. Add the garlic and cook, stirring, for 1 minute or until lightly browned. Add the capers and chilli, and cook, stirring, for a further 1 minute or until aromatic.
Step 4 - Add the toasted pine nuts and tuna, and cook, stirring, for 2 minutes or until heated through. Taste and season with salt and pepper. Add the fettuccine and half the parsley, and gently toss until well combined.
Step 5 - Divide the fettuccine among shallow serving bowls. Top with the shaved pecorino and remaining parsley
