Chilli tuna tagliatelle with lemon and asparagus

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I have to confess, before I came up with this amazing tuna tagliatelle recipe, my pasta repertoire in the past tended to go something like this:

Spag bog, spag bog and spag bog. 

(that would be Spaghetti Bolognese for the less bogan-ish among us).

It’s just one of those recipes that everyone kind of knows off the top of their head and you can pretty much make it without to much thought and even with a baby on the hip, a toddler or small human attached to your ankles and without having to take your eyes of the Bold and The Beautiful.

A bit like me in my early parenting days.

Okay, me yesterday.

Whatever,  my point remains – spag bol is soooo darn easy to make so why change?

Because it is boooring!

B.O.R.I.N.G

There I said it… although because I am such a wuss I would like to take a moment to sincerely apologise to any seriously dedicated spaghetti lovers that I may have just offended.

The thing is I am just sooooo over spaghetti Bolognese and so I thought I would come up with a new pasta dish. It just had to meet these strict criteria:

•  Easy to make
•  No fussy hard to find ingredients
•  The kids have to eat it without any mind bending moaning from them or bribery from me
•  It can be made in pretty much the time it takes for a pot of pasta to cook.

Right! Here’s me smashing my self-imposed challenge with my Chilli tuna tagliatelle with lemon and asparagus. Get on it!

Chilli tuna tagliatelle with lemon and asparagus

Makes four serves
Takes less than 20 minutes

•  400gm can of tuna in spring water, drained
•  A generous handful of parsley, finely chopped
•  1 lemon
•  2-3 cloves of garlic, thinly sliced
•  3 tbs of olive oil
•  ¼ cup of grated or shaved parmesan cheese
•  1 bunch of fresh asparagus
•  1 packet of tagliatelle egg pasta

Cook pasta according to instructions.

Cover asparagus with 2 cups of salted boiling water and let it stand for 10 to 12 minutes until it is crisp and tender. Then drain and chop.

While the pasta is cooking, heat oil in a fry pan and cook garlic and parsley until onion is soft. Add tuna and cook for a few minutes then add the juice from one lemon, a little salt and pepper and the asparagus.

Drain pasta and toss it through the tuna mix.

To serve sprinkle with chilli flakes for the chilli lovers, some cracked pepper and sprinkle over the parmesan cheese.

What’s a quick dinner at yours?

Chilli tuna tagliatelle with lemon and asparagus - quick dinner

Written by Sonia Stackhouse

Sonia Stackhouse is the founder of Little Lane Workshops, an art, craft and lifestyle studio on the Northern Beaches of Sydney. She is also mum to three boys - two teens and a tweenie. Sonia shares her fabulously flawed attempts at being a mum and business owner on her popular blog Life Love and Hiccups.

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