Spaghetti with Tuna and Capers
Spaghetti with Tuna and Capers



  • 150g spaghetti, cooked al dente
  • 1 tbsp olive oil
  • 1 sliced garlic clove
  • 1 red chilli, finely chopped
  • 1 tbsp capers
  • Small bunch of parsley, chopped
  • 145g quality tinned tuna, drained
  • 90g baby spinach
  • ½ lemon, juice only
  • Heat the oil in a large frying pan, and gently cook the chilli and garlic to soften. Drain the pasta - reserving a cupful of cooking water - and tip into the frying pan. Toss in the oil, adding a little water to emulsify.
  • Fold in the capers, tuna, parsley, and some salt and pepper. Toss the baby spinach and lemon through the spaghetti, allow to wilt slightly, then serve with some extra chilli on top. Delicious!
15 mins
2 serving

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