Spaghetti with tuna-pesto sauce and crunchy crumbs
- In a frying pan, cook the breadcrumbs in a little olive oil until golden brown. Set aside to cool, then stir through chopped parsley.
- Cook pasta in plenty of salted, boiling water according to packet instructions, until just tender to the bite. At the same time, gently heat 2 tablespoons oil in a large pan and stir in drained and broken into chunks tuna to heat through.
- Drain pasta, toss with pesto, then toss through warmed tuna. Season with salt and pepper and toss well to combine. Serve immediately in warmed bowls and sprinkle over crunchy breadcrumbs.