Chilli tuna fettuccine

Appetizing Chilli tuna fettuccine Recipe

Want a fuss-free dinner? This pasta can be easily thrown together after the toughest of days.
Chilli tuna fettuccine
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 2 person.


  • 250g fettuccine

  • 45g (1/4 cup) pine nuts

  • 80ml (1/3 cup) olive oil

  • 2 garlic cloves, crushed

  • 2 tablespoons drained capers, roughly chopped

  • 1 tablespoon bought chopped chilli (MasterFoods brand)

  • 1 425g can tuna in oil, drained, flaked into large chunks

  • Salt & freshly ground black pepper

  • 1/2 cup shredded fresh continental parsley

  • Shaved pecorino, to serve


  • Step 1

    Cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

  • Step 2

    Meanwhile, place the pine nuts in a small frying pan and cook over medium-high heat, stirring, for 1-2 minutes or until toasted.

  • Step 3

    Heat the oil in a large frying pan over medium-low heat. Add the garlic and cook, stirring, for 1 minute or until lightly browned. Add the capers and chilli, and cook, stirring, for a further 1 minute or until aromatic.

  • Step 4

    Add the toasted pine nuts and tuna, and cook, stirring, for 2 minutes or until heated through. Taste and season with salt and pepper. Add the fettuccine and half the parsley, and gently toss until well combined.

  • Step 5

    Divide the fettuccine among shallow serving bowls. Top with the shaved pecorino and remaining parsley.

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