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Pasta with tuna, lemon & spinach

Method

  • Cook the pasta in plenty of lightly salted, boiling water until al dente, adding the spinach towards the end just to wilt. Drain well and transfer to a large bowl.
  • To make the sauce, heat 2 tbsp oil in a heavy-bottomed pan and gently sauté the garlic and chillies until softish.
  • Add the lemon juice and tuna. Briefly stir and then add this to the pasta, together with seasonings, the parsley and 2 tbsp grated parmesan.
  • Serve the pasta in individual bowls with a generous amount of parmesan sprinkled on top.

Ingredients

  • 400 gm rigatoni (or any other shell pasta)
  • sea salt & freshly ground pepper
  • a large handful of baby spinach leaves, stalks removed
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 small red chillies, seeded & finely sliced
  • juice of 1½-2 lemons
  • 1-2 medium cans tuna, drained and separated into chunks
  • 1 heaped tbsp roughly chopped Italian (flat leaf) parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm