Spaghetti with Tuna, Chilli and Capers
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Spaghetti with Tuna, Chilli and Capers

Spaghetti with Tuna, Chilli and Capers

Ingredients

Method

  • 150g spaghetti
  • 1 tbsp olive oil
  • 1 sliced garlic clove
  • 1 red chilli, deseeded and chopped
  • 1 tbsp capers
  • Small bunch of chopped parsley
  • 145g tin of tuna steaks in spring water, drained and flaked
  • 90g rocket leaves
  • ½ lemon, juice only
  • Cook the spaghetti in boiling salted water until al dente. Meanwhile, gently fry the garlic and chilli in the oil for 3 mins.
  • Drain the pasta and reserve a cup of the cooking water. Tip the spaghetti into the pan with the chilli, garlic and infused oil, then toss well and add a splash of cooking water to make a sauce. Fold in the capers, parsley and tuna pieces, then toss through the rocket leaves and lemon juice. Serve with plenty of cracked black pepper - delicious!
15 mins
2 serving

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