Chilli tuna fettuccine



1 x 425g can Safcol Responsibly Fished Tuna in oil, drained, flaked into large chunks 250g dried fettuccine 45g (1/4 cup) pine nuts 80ml (1/3 cup) olive oil 2 garlic cloves, crushed 2 tbs drained capers, roughly chopped 1 tbs bought chopped chilli (MasterFoods brand) Salt & freshly ground black pepper 1/2 cup shredded fresh continental parsley Shaved pecorino, to serve
Step 1 - Cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain Step 2 - Meanwhile, place the pine nuts in a small frying pan and cook over medium-high heat, stirring, for 1-2 minutes or until toasted. Step 3 - Heat the oil in a large frying pan over medium-low heat. Add the garlic and cook, stirring, for 1 minute or until lightly browned. Add the capers and chilli, and cook, stirring, for a further 1 minute or until aromatic. Step 4 - Add the toasted pine nuts and tuna, and cook, stirring, for 2 minutes or until heated through. Taste and season with salt and pepper. Add the fettuccine and half the parsley, and gently toss until well combined. Step 5 - Divide the fettuccine among shallow serving bowls. Top with the shaved pecorino and remaining parsley

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