Pasta with Spicy Tuna Ragu (6)

A very moreish pasta recipe from Ixta Belfrage. It really does say 150 twists of black pepper

Pasta with Spicy Tuna Ragu (6)
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Pasta with Spicy Tuna Ragu (6)
Print Recipe
  1. Cook pasta according to packet instructions until al dente in salted boiling water.
  2. While the pasta is cooking, add all the ragù ingredients (including the olive oil from the tuna tins) to a large saucepan off the heat. Place on a medium heat and stir-fry for about 8 mins- squashing the tomatoes with the back of a spoon as they start to soften- until they completely break down into the sauce.
  3. Add the cooked pasta to the ragù, along with 400ml pasta cooking water. Add the parmesan and double cream, toss well and once combined, remove from the heat. Check seasoning, you may want to add more salt if your pasta water wasn’t very salty.
  4. Squeeze the Scotch bonnet if using into the sauce before removing it (or finely chop it up and stir into the pasta if you like heat).
  5. Transfer to a platter, finish with olive oil, more parmesan and black pepper and serve.
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