Ingredients (serves 2)
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
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
1.Cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
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.
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.
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.
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.