- 375g/13oz dried linguine
- 4 tbsp extra virgin olive oil
- 3 tbsp finely chopped parsley
- 2 garlic cloves, finely chopped
- 1 small chilli pepper, finely chopped
- 1cm/½in fresh ginger root, thinly sliced
- 450g/1lb carton or bottle passata
- 400g tin of tuna fish in oil, drained and roughly chopped
- salt and freshly ground black pepper
- Cook the pasta for 8-10 minutes or until al dente, and drain.
- Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt.
- Toss the pasta with the sauce and serve sprinkled with the remaining parsley and freshly ground pepper.