Tuna Riccioli with Red Chilli Pesto
Tuna Riccioli with Red Chilli Pesto


Course: Main Course
Cuisine: Italy/ British
Ingredients
- 500g Riccioli
- Canned Tuna (Spring water)
- 10 Chestnut mushroom (optional)
- 10 Cherry tomatos/ Sun-dried tomatos
Sauce and seasoning
- 1 t-sp Garlic salt
- 6 tb-sp Pesto sauce
- 2 tb-sp Tomato pasta paste
- 2 Red chilli
- 5 Garlic cloves
- 2 Basel leaves
Steps by step
- Place the ingredients for sauce in a blender and mix them well
- Boil a pot of hot water and cook the pasta for 7-8 mins
- Rinse the pasta with tap water to bring a chewy texture
- Heat up a saucepan with 2 tb-sp of olive oil
- Pan-fry the mushroom and tomatos for 1 min, folllowing by the canned tuna (spring water included)
- Add the pesto sauce mixture into te saucepan and cookfor another 2 mins
- Add the pasta in and remove from heat
- Mix them throughly and you are ready to serve
Step's secret tips:
You are suggested to have the fresh pesto sauce rather than those in glass bottle, which gives a better flavour in herbs.
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