Name: Spaghetti with tuna, chilli and fresh tomato
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 375 gram bavette or spaghetti; 2 185g cans tuna in chilli oil; 500 gram ripe tomatoes, chopped coarsely; 1 large fresh red chilli, sliced; 1/4 cup loosely packed fresh oregano leaves; 1/3 cup (80ml) lemon juice; 1/4 cup (60ml) extra virgin olive oil

Spaghetti with tuna, chilli and fresh tomato

You'll want to use the ripest tomatoes you can find to help give this fresh and yummy tuna, chilli and tomato spaghetti a real boost in the flavour department.

Ingredients

375 gram bavette or spaghetti

2 185g cans tuna in chilli oil

500 gram ripe tomatoes, chopped coarsely

1 large fresh red chilli, sliced

1/4 cup loosely packed fresh oregano leaves

1/3 cup (80ml) lemon juice

1/4 cup (60ml) extra virgin olive oil

Method

1.Cook pasta in a large saucepan of boiling, well-salted water until just tender. Drain.

2.Drain tuna. Reserve 1tbsp of the oil. Place tuna in a large bowl and flake with a fork.

3.Add tomatoes, chilli, oregano, lemon juice, olive oil, reserved chilli oil and pasta. Toss gently to combine. Season to taste with sea salt.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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