300g Pambac spaghetti, 200g tuna pieces in their own juice, drained, 2 tbsp olive oil, 3-4 cloves of minced garlic, 1-2 dried chillies (or to taste), dried mint, 20 g butter, salt and white pepper to taste20
300g Pambac spaghetti, 200g tuna pieces in their own juice, drained, 2 tbsp olive oil, 3-4 cloves of minced garlic, 1-2 dried chillies (or to taste), dried mint, 20 g butter, salt and white pepper to taste20
Bring a pot of water and salt to a boil. When the water starts to boil, add the spaghetti and cook according to the package instructions. In a frying pan, heat olive oil and butter over medium heat. Add the garlic and dried chilli, and sauté until the garlic turns golden and the chilli releases its flavour. Add the drained tuna to the pan and cook for 2-3 minutes, stirring in the garlic and chili. Add the cooked spaghetti to the pan and toss well to coat in the aromatic oil and tuna. If it seems too dry, you can add a little of the water the pasta was cooked in. Taste and add salt and pepper to taste. You can sprinkle some chopped mint on top if you like. Enjoy the spaghetti with tuna and dried chili immediately, while it's hot!