Rob’s particularly fine tuna, garlic and parsley pasta recipe

May 10th, 2015

Appliance News Cooktops Ovens Ovens & Cooking Recipes

I graduated from the Basic Cooking School some time ago, and my first triumph was being able to cook spaghetti and meat balls…well, when I say ‘cook’, I mean I managed to open a can and not to burn the contents on the stove.

Now, many years later, I can create masterpieces like this simple Italian style, very tasty, Tuscan-variation pasta dish, and can do it without having to read the instructions on a can.

You need some basic equipment, however. A cooktop to start, like the Bosch PIL611B18E Induction,  a recent family purchase. I can tell you it’s the “beez neez” (just like the beer!). I’ll go into depth about this wonderful piece of equipment another time.

So, cooktop, tick. Then you need a  deep frypan with lid, or one of those cast iron French thingies (can’t live without mine), a sharp knife and a cutting board…and a pot to boil the pasta.

Easy so far.

Recipe (serves 4):Rob's particularly fine tuna, garlic and parsley pasta

  • Bunch of continental parsley finely chopped.
  • 4 or 5 cloves of garlic, crushed (or more…we love garlic at home).
  • 1/3 cup of extra virgin olive oil.
  • A fistful of Spaghetti no.5 or Fettuccine.
  • Medium size can of Tuna (Optional) but I invariably do this.
  • Pecorino or Parmesan cheese, finely grated.
  • H2O (boiled).


Add pasta to generously salted water in a large saucepan and cook al dente.

In the meantime:

  1. Gently heat the extra virgin in the frypan or pot on medium low.
  2. Add the crushed garlic , stir until slightly browned (don’t over cook).
  3. Add the parsley, stir lightly and immediately remove from heat (with an induction cooktop you don’t have to move the pan from the element).
  4. When the pasta is cooked, drain and add to the parsley and garlic (with the optional tuna) and mix in thoroughly, adding pepper to taste.
  5. Serve with crusty bread and salad and sprinkle the cheese on top as required.



  • Keep some of the cooking water to moisten the pasta after serving if required.
  • Always serve on a warm plate or bowl (I use my Miele steam oven for that).
  • I recommend using a bitey cheese and avoid the pre-grated variety – by the time that gets to your plate it has lost a lot of flavour.

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