Ingredients


375g/13oz gluten free  linguine

4 tbsp extra virgin olive oil

3 tbsp finely chopped parsley

1 tbsp garlic infused oil

1 small chili 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


Serves - 4









Method


Cook the gluten free 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 infused oil, chili 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 gluten free pasta with the sauce and serve sprinkled with the remaining parsley and freshly ground pepper.


Recipe adapted from: Good Food

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