Recipe created by Jamie Oliver
Jools Favorite Saturday Afternoon Pasta
1 red Onion, peeled & finely chopped (I used Vidalia)
1 to 2 fresh red chilies, deseeded and finely chopped
1 level tsp. ground cinnamon
1 bunch fresh basil, leaves picked, stalks chopped
2 14-ounce cans good-quality plum tomatoes
2 cans good-quality tuna in olive oil (I used white Albacore in water)
Sea salt & fresh ground pepper
1 lb. rigatoni or penne
1 to 2 lemons, zest & juice
Freshly grated Parmesan cheese
Heat a splash of olive oil in a heavy-bottomed pan & cook the onion, chili, cinnamon & basil stalks on med.-low heat for 5 min. until onion has softened. Turn up the heat & add your tomatoes, tuna & a good pinch of salt and pepper. Break the tomatoes up using the back of a spoon, then bring to a boil and simmer for about 20 minutes. Taste for seasoning.
Meanwhile, cook the pasta in a pan of salted boiling water according to directions. Drain pasta in colander.
Toss the pasta into the tuna and tomato sauce with torn basil leaves, a glug of olive oil, the lemon zest, juice & parmesan & mix together well.
I put pasta in each bowl, then added the tomato/tuna mixture, adding the zest and lemon juice and parmesan to each dish. It was really tasty & we both enjoyed it. Definitely a keeper! Love the flavor of the cinnamon (which I have never seen in a pasta dish) and the lemon. Delish!