Friday, April 8, 2011

Pasta with Tuna, Chilli, Lemon and Thai Basil


300g dried ribbon pasta
1/3 cup extra virgin olive oil
2 lemons
425g can of tuna in brine, drained
3 eschalots, finely chopped
2 long red chillies, halved lengthwise, seeded, finely chopped
1 bunch Thai basil, leaves picked

  1. Cook pasta in a saucepan of boiling salted water until al dente. Drain. 
  2. To make lemon oil: place oil in a large frying pan. Using a vegetable peeler, thinly peel rind from lemons over the pan. Place pan over low heat and wait for the mixture to sizzle. Cook for a further minute, then remove from the heat. Remove lemon rind from oil and chop finely.
  3. Meanwhile reheat the lemon oil in a large pan over medium heat and cook eschalots for 5 minutes or until soft. 
  4. Add the lemon rind, pasta, tuna, chillies, basil and the juice of 1 lemon to the pan. Toss gently to combine and warm through. Serve.

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