Paul POGBA - World Heart Federation

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National Team: France
Club Team: Juventus
Recipe: Spaghetti al’ Arrabiata
with Tuna & Vegetables
35 mins
Easy
High
Ingredients:
2 tablespoons olive oil
4-5 spring onions, small or 1 large,
sliced or finely chopped
1-2 courgettes, chopped
1 green or yellow pepper, chopped
½ tsp chilli flakes (optional to make
it more spicy)
1 tin of 400g peeled tomatoes, chopped
2 tablespoons tomato puree
185g tinned tuna (including the oil/brine)
4 tablespoons parmesan cheese, grated
160g spaghetti (dried)
Preparation:
For breakfast before
a game I like:
For lunch I like:
Pasta and chicken.
Cereals.
My favourite dinner after a game?
Potatoes and salmon
Food I really love?
Pasta with chicken.
Ingredients I really love:
Pasta.
For a fresh drink I like:
Water.
Heat the olive oil in a pan over a medium heat.
Before it gets too hot, add the onions and
cook for about a minute.
Add the courgettes, peppers and chilli flakes
if used and cook all together for a few
minutes more.
Stir in the chopped tomatoes and the tomato puree.
Cook gently for about 15 minutes until
slightly thickened.
Drain and add the tuna to the sauce. Cook for
a few minutes more to heat through.
While the sauce is cooking, bring a large pan of
water to the boil. Add all the spaghetti at once
and bring the water quickly back to the boil.
Give the pasta a good stir to make sure it does
not stick. Cook for the time suggested on the
spaghetti packet or about 5-10 minutes.
When cooked, drain the spaghetti into a
colander and divide between four plates.
Top with the sauce and sprinkle with the
grated parmesan cheese.