9
15

Ingredients

  • 13 ounces spaghetti (or spaghettini)
  • 1 red chili (long, finely sliced on the diagonal)
  • 1 chunk olive oil
  • 14 ounces yellowfin tuna
  • 2 tablespoons extra-virgin olive oil
  • 2 tomatoes (beef, seeded, diced)
  • 1 tablespoon lemon juice
  • shaved parmesan
  • basil leaves

Directions

  1. Cook pasta according to package instructions. Drain and keep warm.
  2. Heat saucepan on high. Add chili and tuna with oil and cook for 1 minute. Return spaghetti to pan with extra virgin olive oil, tomato and lemon juice. Toss for 1 minute or until heated through. Season to taste.
  3. Serve pasta topped with basil leaves and shaved Parmesan.
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