Quick and simple recipe for Pasta with tuna, basil and some delicious parmesan cheese. Great for a quick dinner.
400 g tagliatelle (I like Barilla)
2 cups of basil leaves or baby spinach tightly packed
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 x 170 g solid meat tuna in oil
1 x 125 g Ina Paarman’s Basil Pesto
1/4 cup (60 ml) finely grated Hard Italian Cheese, parmesan or pecorino
Boil the tagliatelle in plenty of unsalted water for 4 minutes. Add the basil (or spinach when basil is out of season) and boil for a final 3 minutes.
Strain the pasta (reserve about 1/4 cup of the water). Toss with Lemon & Black Pepper Seasoning and all the oil drained from the tuna.
Break the tuna into large flakes and add. Add the Basil Pesto and toss everything together. Serve in soup-style plates topped with cheese.
By: Ina Paarman