Tuna Riccioli with Red Chilli Pesto

Tuna Riccioli with Red Chilli Pesto

 5 mins  Cooking - Free food icons15 mins  Client, dinner, eat, food, man, meal, restaurant icon 2 servings 
Course: Main Course 
Cuisine: Italy/ British



  • 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


 Bakery svglinecolor recipe book icon - Bakery Icons 2017 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


Bright, idea, lamp, tips iconStep'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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