Grated fresh ginger is the secret to this easy tuna pasta recipe from Antonio Carluccio. A store cupboard favourite!
Cook the pasta for 8-10 minutes or until al dente, and drain.
Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt.
Toss the pasta with the sauce and serve sprinkled with the remaining parsley and freshly ground pepper.
