Tinned Tuna Puttanesca

Charmaine Lu -
  • 2 tbsp olive oil
  • 2 sliced garlic cloves
  • 1 chopped red chilli
  • 1 tsp oregano
  • 40g capers
  • 50g black olives, sliced
  • 2 x 400g tins of chopped tomatoes
  • 300g tin of tuna chunks in water, drained
  • ½ lemon, zest and juice
  • 350g spaghetti
  • 100g chopped spinach
  • Heat the oil in a pan and add the garlic, oregano and chilli to gently fry for 2 mins. Stir in the olives, capers and chopped tomatoes, and cook for 7 mins to slightly reduce. Stir in the tuna chunks, lemon zest and juice, then season and cook for 8 mins more.
  • Meanwhile, cook the spaghetti in boiling salted water until al dente. Once done, lift from the pan with tongs and add the pasta straight into the sauce. Toss with the chopped spinach, season again to taste, then serve in bowls and enjoy.
15 mins
4 serving