Basil Pasta with Tuna
If you have an abundance of basil in the garden add big handfulls to the pasta while boiling it, for excellent flavour and colour.
YOU WILL NEED
- 400 g tagliatelle
- 2 cups of basil leaves or baby spinach tightly packed
- 2 t (10 ml) Ina Paarman's Lemon & Black Pepper Seasoning
- 170 g solid meat tuna in oil
- 1 x 125 g Ina Paarman's Basil Pesto
- ¼ 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 ¼ 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. Pass the peppermill at the table. Serve with a tomato and herb salad, dressed with our Classic Balsamic Vinaigrette.
The best way to grate hard cheese is on a microplane grater (available at kitchen shops) it gives a fine, fluffy result which means you use less cheese. Tuna packed in oil is much more flavoursome in this recipe, as the tuna flavoured oil gives an additional taste to the pasta.