Spaghetti with Tuna, Chilli and Capers
- 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