Chilli tuna fettuccine

Chilli tuna fettuccine

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  • 0:15 Prep
  • 0:20 Cook
  • 2 Servings
  • Capable cooks

Want a fuss-free dinner? This pasta can be easily thrown together after the toughest of days.

Featured in
Cooking for 1 or 2, Pasta recipes


  • 250g fettuccine
  • 45g (1/4 cup) pine nuts
  • 80ml (1/3 cup) olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons drained capers, roughly chopped
  • 1 tablespoon bought chopped chilli (MasterFoods brand)
  • 1 425g can tuna in oil, drained, flaked into large chunks
  • 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.


Microwave tip: Place the pine nuts in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 2-3 minutes or until aromatic and light golden.

  • Author: Rekha Arnott
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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