[RECIPE IN SHOW NOTES] 

If your partner thinks tinned tuna is "cat food" and makes a 🤮face at the smell, then tuna may *also* be YOUR shame food.
But Simon and I are in agreement that tinned tuna is an EXCELLENT ingredient. Inspired by Antonio Carluccio, this recipe is completely nothing to be ashamed of!
CONTENT WARNING: Yumi uses the word "swol" in this episode.

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Recipe

While your pasta is cooking (and Simon suggests you use linguine – for no real reason other than the fact it’s traditional with seafood pastas like this, spaghetti would be fine) get on with preparing the sauce.

 Heat 4 tablespoons of olive oil in a pan. Add a few tablespoons of finely chopped parsley, 2 chopped garlic cloves, 1 small chopped red chilli, and a thumb of finely sliced ginger (or 1 tbsp of the jarred stuff – I won’t judge) and cook until fragrant and softened and amazing. Add a carton of passata (1/2 large jar) and simmer for a few minutes, then stir through the tuna and season with salt.

 Drain the pasta, add to the pan with another few tablespoons of finely chopped parsley and season with freshly ground black pepper. 

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