 Fast
Tuna Pasta
This pasta uses chilli oil and chilli salt
- however if you would rather not have chilli
in yours, use lemon oil and lemon salt instead.
INGREDIENTS
- 90ml Prenzel
Chilli Rice Bran Oil
- 2 cloves garlic, crushed
- 1 1/2 cups cherry tomatoes, halved
- 1 Tbsp capers, drained
- 185g can tuna, drained
- 2 Tbsp coarsely chopped flat leaf parsley
- Zest of 1 lemon, finely grated
- 1/4 tsp Prenzel
Chilli Salt
- 400g spaghetti
- 2 handfuls fresh rocket leaves, trimmed
METHOD
Fry garlic and tomatoes in Prenzel Chilli Infused
Rice Bran Oil over a medium heat for a few minutes,
until the tomatoes have softened.
Remove pan from the heat and add capers, tuna,
parsley, lemon zest and salt.
Meanwhile cook spaghetti in boiling water until
al dente.
Drain spaghetti and turn into a bowl.
Toss through sauce then strew the top with rocket
leaves. Toss again and serve immediately.
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