- olive oil
- 1 red onion, peeled and finely chopped
- 1 to 2 fresh red chilies, deseeded and finely chopped
- 1 level tsp. ground cinnamon
- 1 bunch fresh basil, leaves picked, stalks chopped
- 2 14oz cans good-quality plum tomatoes
- 2 10oz cans good-quality tuna in olive oil, drained and flaked
- sea salt and freshly ground black pepper
- 1-pound, 2-ounce good-quality rigatoni or penne
- 1 to 2 lemons, zest and juice
- Small handful of freshly grated parmesan cheese
11 Proven Benefits of Olive Oil
Olive Oil Is Rich in Healthy Monounsaturated Fats
Olive Oil Contains Large Amounts of Antioxidants
Olive Oil Has Strong Anti-Inflammatory Properties
Olive Oil May Help Prevent Strokes
Olive Oil Is Protective Against Heart Disease
Olive Oil Is Not Associated With Weight Gain and Obesity
Olive Oil May Fight Alzheimer’s Disease
Olive Oil May Reduce Type 2 Diabetes Risk
The Antioxidants in Olive Oil Have Anti-Cancer Properties
Olive Oil Can Help Treat Rheumatoid Arthritis
Olive Oil Has Antibacterial Properties
Quality extra virgin olive oil is incredibly healthy. Due to its powerful antioxidants, it benefits your heart, brain, joints and more.
How to make it
- Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chili, cinnamon and basil stalks on a medium to low heat for 5 minutes until onion has softened and is slightly sweet.
- Turn up the heat and add your tomatoes, tuna and a good pinch of salt.
- 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 rigatoni in a pan of salted boiling water according to the pack instructions.
- When al dente, drain the pasta in a colander, reserving some of the cooking water.
- Toss the pasta into the tuna and tomato sauce with the roughly torn basil leaves, a glug of olive oil, the lemon zest and juice and Parmesan, and mix together well.
- Loosen the pasta with a little of the reserved cooking water if needed.
- Check the seasoning and serve immediately.