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Ingredients
Method
- 150g spaghetti
- 1 tbsp olive oil
- 1 sliced garlic clove
- 1 red chilli, finely chopped
- 1 tbsp capers
- Small bunch of parsley, chopped
- 150g tuna from a tin, drained
- 90g baby spinach
- ½ lemon, juice only
- Cook the pasta in salted boiling water until al dente. Meanwhile, gently cook the garlic and chilli in the oil.
- Drain the pasta and reserve a little cooking water, then toss the spaghetti into the frying pan with the garlic and chilli. Add a bit of the cooking water, then fold in all of the other ingredients and heat for a few minutes to allow the spinach to wilt. Season, and serve immediately.
15 mins
2 serving
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