Hostess With The Mostess

Jools' Favorite Saturday Afternoon Pasta


olive oil

1 red onion, peeled and finely chopped

1 - 2 fresh red chillies, deseeded and finely chopped

1 level teaspoon ground cinnamon

A bunch of fresh basil, leaves picked, stalks chopped

2 x 14 oz cans good-quality plum tomatoes

2 x 10 oz cans good-quality tuna in olive oil, drained and flaked

Sea salt and freshly ground black pepper

1 lb 2oz good-quality rigatoni or penne

Zest and juice of 1 - 2 lemons

A small handful of freshly grated Parmesan cheese


Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chilli, cinnamon and basil stalks on a medium to low heat for 5 minutes until the onion has softened and is slightly sweet. Turn up the heat and add your tomatoes, tuna and a good pinch of salt. Break the tomatoes up using the back of a spoon, then bring to the boil and simmer for about 20 minutes. Taste for seasoning.

Meanwhile, cook the rigatoni in a pan of salted boiling water according to the packet instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water. Toss the pasta into the tuna and tomato sauce with the roughly torn basil leaves, a glug of olive oil, the lemon zest and juice and Parmesan and mix together weIl. Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and serve immediately.

Jools' Favorite Saturday Afternoon Pasta Cook with Jamie

Recipe Source:

Cook with Jamie