Spaghetti with tuna-pesto sauce and crunchy crumbs
( SERVES 4 )
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|2 cm||Extra virgin olive oil|
|2 tbsp||Fresh parsley|
|370 g||Tuna in spring water|
|⅓ cup||Basil pesto|
|1 to taste||Salt & freshly ground pepper|
- In a frying pan, cook the breadcrumbs in a little olive oil until golden brown. Set aside to cool, then stir through chopped parsley.
- Cook pasta in plenty of salted, boiling water according to packet instructions, until just tender to the bite. At the same time, gently heat 2 tablespoons oil in a large pan and stir in drained and broken into chunks tuna to heat through.
- Drain pasta, toss with pesto, then toss through warmed tuna. Season with salt and pepper and toss well to combine. Serve immediately in warmed bowls and sprinkle over crunchy breadcrumbs.
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