Spaghetti with Tuna and Capers
Spaghetti with Tuna and Capers



  • 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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