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
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.
Method
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.
