|2 Tbsp||Olive oil|
|2 Tbsp||Fresh parsley|
|400 g||Spaghetti (Main)|
|370 g||Tuna in spring water (Main)|
|⅓ cup||Basil pesto|
|1 to taste||Salt & freshly ground pepper|
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- In a frying pan, cook the breadcrumbs in a little olive oil until golden brown. Set aside to cool, then stir through chopped parsley.
- Cook pasta in plenty of boiling, salted water according to packet instructions, until just tender to the bite. At the same time, gently heat oil in a large pan and stir in drained and broken into chunks tuna to heat through.
- Drain pasta and toss with pesto, then toss through warmed tuna. Season with salt and pepper and toss well to combine. Serve immediately in warmed bowls and sprinkle over crunchy breadcrumbs.