Tuna, Tomato, Caper and Spinach Pasta
3 - 4 people
Two handfuls of cherry tomatoes
1 dessert spoon balsamic vinegar
200 g baby spinach
2 teaspoons capers
1 tin line-caught Tuna in brine
A couple of twists of salt and pepper
1 small dried Thai chilli chopped fine
1 teaspoon powdered fenugreek
1.2 litres gluten free vegetable stock
100 millilitres water
¼ teaspoon xanthan gum
400 g gluten free Fusilli
Begin by turning on your oven and heating to 180 degrees Celsius. Now take a couple of handfuls of cherry tomatoes and wash them thoroughly, drip dry in a sieve then transfer to a baking tray then drizzle over the balsamic vinegar and place in the oven for 15 minutes. While this is happening, place a large saucepan of water on the heat and bring to a boil, then add the spinach and simmer for one minute while stirring then transfer to a sieve and drench in cold water. Squeeze as much of the water out of the spinach as you can with your hands, then transfer to a chopping board and cut into small bits.
After the 15 minutes are up for the tomatoes, remove from the oven and turn them with a spoon before putting back into the oven for 15 minutes. Now take a saucepan, add the stock and water and bring to a boil then add the pasta and simmer until cooked. Meanwhile drain the tuna and add to a bowl along with the lemon juice, capers, salt, pepper, chilli and powdered fenugreek then set aside. When the pasta is cooked, drain the stock reserving 100 millilitres then leave the pasta in a sieve and add the stock back to the saucepan. Gently heat and add the xanthan gum, the spinach, tomatoes and tuna mix and stir thoroughly for a minute before adding back the pasta and taking off the heat. Stir thoroughly again and serve.