Tuna, Lemon, Caper and Chilli Pasta
Roughly 10 minutes cooking time
Portion for 3 - 4 people
350 g gluten free pasta (I used tagliatelle)
1 head of broccoli (approximately 250 g)
1 dessert spoon sunflower oil
1 – 2 red chillies depending how hot you like it (I used 2 Habanero peppers)
1 teaspoon powdered fenugreek
4 dessert spoons capers, drained
1 tin of hand caught Tuna in water
A small bunch of parsley
A couple of twists of salt and pepper
The juice of half an organic lemon
Begin by cutting the broccoli florets from their stalks, place in a colander and wash thoroughly. Continue preparing by draining the capers and setting aside, then remove the seeds, stalk and white structure inside the peppers and discard. Then dice the chillies finely and set aside. Now remove the leaves from the parsley, wash them and then chop finely on a chopping board. Finally drain the Tuna then add to a bowl with the chopped parsley, capers and a good couple of twists of salt and pepper as well as the juice of half an organic lemon. Once this is done, heat the sunflower oil in a frying pan, then add the diced chillies and stir fry on a high heat for 2 minutes before adding the powdered fenugreek, stirring again then remove it from the heat.
Bring a large saucepan of water to the boil and when it is boiling, add the broccoli florets and simmer for 6 minutes. Then add your fresh pasta and cook for another 2 minutes (if you use dried pasta, cook the pasta and broccoli together). When the pasta is done, reserve a little (around 100 millilitres should be enough) of the pasta water before draining the pasta and placing it back in the hot saucepan. Use a spatula to mix in the other ingredients adding the pasta water while you do so and when everything is well mixed, serve to plates.