Recipe

Jamie Olivers Saturday Afternoon Pasta Recipe

Add Step-by-Step Photos	Modelsmom / All my dishes 1 year, 8 months ago From Jamie Oliver's new book. It only takes a few minutes, but that doesn't show in the taste. Prep:8m Cook:20m Servings:6	Modelsmom
	superfast easy

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Ingredients

Olive oil

1 red onion, peeled and finely chopped

1 to 2 fresh red chilies, deseeded and finely chopped

1 level tsp. ground cinnamon

1 bunch fresh basil, leaves picked, stalks chopped

2 14oz cans good-quality plum tomatoes

2 10oz cans good-quality tuna in olive oil, drained and flaked

sea salt and freshly ground black pepper

1-pound, 2-ounce good-quality rigatoni or penne

1 to 2 lemons, zest and juice

Small handful of freshly grated Parmesan cheese

Directions

Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chili, cinnamon and basil stalks on a medium to low heat for 5 minutes until onion has softened and is slightly sweet.

Turn up the heat and add your tomatoes, tuna and a good pinch of salt.

Break the tomatoes up using the back of a spoon, then bring to a boil and simmer for about 20 minutes.

Taste for seasoning.

Meanwhile, cook the rigatoni in a pan of salted boiling water according to the pack instructions.

When al dente, drain the pasta in a colander, reserving some of the cooking water.

Toss the pasta into the tuna and tomato sauce with the roughly torn basil leaves, a glug of olive oil, the lemon zest and juice and Parmesan, and mix together well.

Loosen the pasta with a little of the reserved cooking water if needed.

Check the seasoning and serve immediately.

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