serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Faster Pasta
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 g dried angel hair pasta
- 125 ml (½ cup) extra virgin olive oil
- ½ brown onion, finely minced
- 250 g mixed cherry tomatoes, halved
- 1 tsp cornflour mixed with ¼ cup cold water
- 250 g sashimi-grade tuna steak, cut into 1 cm cubes
- 1 cup (loosely packed) basil leaves, torn
- ¼ cup roughly chopped parsley
- sea salt and ground black pepper, to taste
Instructions
- Boil the pasta in a large saucepan of well salted boiling water according to the packet directions but start testing it about 2 minutes before the time specified.
- Meanwhile, heat a large frying pan over medium heat. Add the olive oil and onion and cook for 2–3 minutes or until starting to soften. Add the tomatoes and cook for about 5 minutes or until the tomatoes are breaking down and the onions are soft.
- When the pasta has cooked to al dente, use a pair of tongs to remove from the water and add straight to the tomatoes. Toss to coat in the oil, add a bit of the pasta cooking water and toss to emulsify with the oil and tomatoes. Only if you need, add a touch of the cornflour mixture to help it emulsify into a creamy sauce.
- Remove from the heat and toss through the tuna and herbs. Season to taste and serve immediately.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Faster Pasta
