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Ingredients requirements Vickys Tuna & Chilli Spaghetti, GF DF EF SF NF:

1. Take 350 grams of dried gluten-free spaghetti (dried is most likely to be egg & gluten-free)
2. Get 2 tbsp of olive oil
3. Give 1 of red onion, chopped
4. Give 1 - red chilli, deseeded and finely chopped
5. You need 500 grams - tomatoes, chopped OR sauce made from my recipe for Tomato-Free Tomato Sauce linked below
6. Provide 1 tbsp of dairy-free spread/butter
7. Require some of my linked free-from pesto recipe, as much as you like to add
8. Prepare 130 grams - canned tuna (drained weight) or salmon
9. Need of salt & pepper

Vickys Tuna & Chilli Spaghetti, GF DF EF SF NF start cooking:

1. Cook the spaghetti in boiling salted water as per the pack instructions
2. Meanwhile, put the oil in a saucepan with the onion and fry off slightly. Add the chilli and tomatoes/sauce and heat gently - - https://cookpad.com/us/recipes/332955-vickys-tomato-free-tomato-pasta-sauce-ketchup-gf-df-ef-sf-nf
3. Drain the pasta and add it to the sauce with the butter & pesto and stir in - - https://cookpad.com/us/recipes/336592-vickys-vegan-pesto-with-nut-free-option
4. Flake the tuna and add it to the pan. Season, stir through and serve

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