Tuna Riccioli with Red Chilli Pesto

Tuna Riccioli with Red Chilli Pesto

 5 mins  15 mins   2 servings 

 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

1. Place the ingredients for sauce in a blender and mix them well
2. Boil a pot of hot water and cook the pasta for 7-8 mins
3. Rinse the pasta with tap water to bring a chewy texture
4. Heat up a saucepan with 2 tb-sp of olive oil
5. Pan-fry the mushroom and tomatos for 1 min, folllowing by the canned tuna (spring water included)
6. Add the pesto sauce mixture into te saucepan and cookfor another 2 mins
7. Add the pasta in and remove from heat
8. 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.