Tuna fettuccine

BABY COURGETTES, CHERRY TOMATOES, PECORINO & CRUSHED

ALMONDS

“Cooking with Maria, the only fisherwoman on the island of

Procida, just a stone’s throw from Naples, inspired this dish. I
love the way she uses pecorino as a seasoning, which is
contrary to the ‘no cheese and fish’ rule, while the crushed
almonds give texture, creaminess and depth of flavour. To
make this recipe sing like Pavarotti, you really need baby or
crunchy courgettes, so it’s best made in the summer. ”
SERVES 4
COOKS IN20 MINUTES
DIFFICULTYNOT TOO TRICKY

NUTRITION PER SERVING

 Calories58129%

 Fat23.3g33%

 Saturates4.5g23%

 Sugars8.6g10%

 Salt0.8g13%

 Protein34g68%

 Carbs62.9g24%

 Fibre3.7g-
OF AN ADULT'S REFERENCE INTAKE

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 INGREDIENTS

Method
1. 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.
2. 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.
3. Meanwhile, cook the pasta in a pan of boiling salted water
according to the packet instructions.
4. 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.
5. Finely grate the pecorino. Pound the almonds until fine.
6. 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.
7. 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.