I don’t care what anyone says, nothing is scarier than a moth or butterfly. And before you roll your eyes at me, butterflies are just dressed up moths and we all know it. It’s like saying sharks are fun because they’re a fun colour, but we allllll know the truth, don’t we.
While this story has absolutely no purpose or relevance to the (amazing) recipe below, it does tell a story of my morning. Which included being attacked by a giant moth. And while I use the word attack loosely, the same does not apply for giant. Peeps in Kuala Lumpur – are you feeling me? Like literally, I can’t think of anything scarier than having to shoo away a giant moth. Except maybe a shark. Oh and not being able to eat ever again. Shudders all round.
chilli tuna spaghetti with roasted cherry tomatoes
Serves 4
Ingredients
500g spaghetti
Olive oil
Handful of cherry tomatoes, halved
2 large shallots, diced – can substitute with an onion
4 cloves of garlic, sliced
2 red chillies, finely chopped
2 x 185g cans of chilli tuna
Zest & juice from 1 lemon
Handful of chopped flat leaf parsley
Salt & pepper
Method
Heat your oven to 170 and line a baking tray. Place your cherry tomatoes on the tray, drizzle with olive oil and sprinkle with the little salt. Bake in the hot oven for 15 minutes.
Bring a large pot of water to the boil then cook, drain and rinse your pasta.
While that’s cooking, heat a few glugs of olive oil in a pan and fry your onion. After 2 minutes add the garlic and chilli. Fry on a medium heat for 5 more minutes or until caramelised and golden. Stir through the cans of tuna, roasted tomatoes, lemon juice and zest, parsley and good amount of salt and pepper.
Using tongs, mix the tuna through your cooked spaghetti pouring over a few tbs of olive oil as you go to help loosen it up. Serve with extra pepper and squeeze of lemon.