Spicy Tuna Pasta

Ingredients:

For breadcrumb topping:

1 cup bread crumbs, I’m using panko

2 sprigs of parsley, chopped

2 cloves garlic, bruised

1 tbsp extra virgin olive oil

Salt to taste

For pasta:

300g Barilla spaghetti No.5, boil in salted water

¾ cup reserved pasta water

3 tbsp Extra virgin Olive oil

10 cloves garlic, finely chopped

3-5 red bird’s eye chillies, sliced in the middle

2 cans tuna in olive oil/ spicy tuna in olive oil

Juice of 1 lemon

20 cherry tomatoes, halved

Salt to taste

Black pepper to taste

2 medium sized red onion, sliced

Method:

In a pan, heat a tablespoon of extra virgin olive oil and saute bruised garlic over medium low heat until lightly browned. Remove garlic and add bread crumbs, parsley and salt. Keep stirring until bread crumbs turn golden brown and turn off the heat and set aside to cool completely.

Boil Barilla spaghetti for 7 minutes. Reserve some pasta water.

In a sauce pan, heat extra virgin olive oil and add bird’s and chopped garlic, saute until fragrant. Add tuna chunks and lemon juice, keep stirring until all the lemon juice dries out, add salt, pasta and mix well. Add cherry tomatoes, pasta water, salt and black pepper and cook for another 2 minutes. Drizzle a little bit more extra virgin olive oil and sliced onion, mix well and turn off the heat. Do not continue cooking for too long as you want the onions to still have some crunch. Top pasta off with reserved breadcrumbs.