Jamie Oliver

Tuna fettuccine

Baby courgettes, cherry tomatoes, pecorino & crushed almonds

Tuna fettuccine

Serves 4
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    581
    29%
  • Fat
    23.3g
    33%
  • Saturates
    4.5g
    23%
  • Protein
    34g
    68%
  • Carbs
    62.9g
    24%
  • Sugars
    8.6g
    10%
  • Salt
    0.8g
    13%
  • Fibre
    3.7g
    -

Of an adult's reference intake

Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Method

Ingredients

  • 50 g whole almonds
  • 1 small onion
  • 2 cloves of garlic
  • 4 anchovy fillets in oil , from sustainable sources
  • olive oil
  • 300 g dried fettuccine , or linguine
  • 4 baby courgettes , with flowers
  • 300 g yellowfin tuna , from sustainable sources
  • 1 x 400 g tin of quality cherry tomatoes
  • 1 lemon
  • 30 g pecorino cheese
  • extra virgin olive oil
Tap For Method
Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Ingredients

Method

Lightly toast the almonds in a large frying pan on a medium heat, then tip into a pestle and mortar, leaving the pan on the heat. Peel the onion and garlic, finely chop with the anchovies and add to the pan with 2 tablespoons of olive oil. Fry for 4 minutes, stirring regularly.

Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Slice the courgettes ½cm thick, reserving the flowers, chop the tuna into rough 1cm dice, then stir both into the frying pan. Scrunch in the tomatoes through your clean hands, squeeze over the lemon juice and leave to tick away, stirring regularly. Finely grate the pecorino. Pound the almonds until fine.

Once cooked, use tongs to drag the pasta straight into the frying pan, letting some starchy cooking water go with it. Toss together, then turn the heat off, tear in the courgette flowers and toss in the pecorino and most of the almonds. Check the seasoning, loosen with an extra splash of cooking water, if needed, and serve, sprinkled with the remaining almonds, finished with a drizzle of extra virgin olive oil.

Tip

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Nutrition per serving
  • Calories
    581
    29%
  • Fat
    23.3g
    33%
  • Saturates
    4.5g
    23%
  • Protein
    34g
    68%
  • Carbs
    62.9g
    24%
  • Sugars
    8.6g
    10%
  • Salt
    0.8g
    13%
  • Fibre
    3.7g
    -

Of an adult's reference intake