The flat, slightly rounded shape of this pasta particularly suits sauces based on fish. This recipe just goes to show useful it is to keep a tin of tuna in the cupboard.
Serves: 4
Ingredients:
Preparation:
Heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chili and the ginger for a few minutes until sightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and a little salt. Meanwhile, cook the fresh or dried pasta according to the packet instructions or until al dente, and drain. Toss with the sauce and serve sprinkled with the remaining parsley and freshly ground pepper to taste.
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