Today, in Oprah Show a day after premiere night Oprah’s Big Give, chef Jamie Oliver (one of the judges in Big Give) cooked the pasta which is his wife (Jool)’s favorite Saturday afternoon pasta. It looked delicious and simple to make.
Ingredients:
Serves 4
- Olive oil
- 1 red onion , peeled and finely chopped
- 1 to 2 fresh red chilies , deseeded and finely chopped
- 1 level teaspoon ground cinnamon
- 1 bunch fresh basil , leaves picked, stalks chopped
- 2 cans (14 ounces) good-quality plum tomatoes
- 2 cans (10 ounces) 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 freshly grated Parmesan cheese
Instruction :
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.
Recipes taken from Cook with Jamie, published by Hyperion. Copyright © Jamie Oliver 2006. www.jamieoliver.com
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