Tuna, caper & chilli spaghetti

Method 1

Ingredients

150g spaghetti or linguine

1 tbsp olive oil

1 garlic clove, sliced

1 red chilli, deseeded and finely chopped, plus extra to serve (optional)

1 tbsp drained capers

small bunch of parsley, finely chopped (stalks included)

145g tuna in spring water, drained

90g rocket or baby spinach leaves

½ lemon, juiced

STEP 1

Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.

STEP 2

Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.

STEP 3

Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don’t stir too vigorously – you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.

Method 2

Ingredients:

- 8 oz spaghetti

- 2 tbsp olive oil

- 1 small onion, finely chopped

- 2 cloves of garlic, minced

- 1 red chilli, finely chopped

- 1 can of tuna in oil, drained

- 2 tbsp capers

- Zest of 1 lemon

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the onion, garlic, and red chilli. Cook until the onion is translucent, about 5 minutes.

4. Add the tuna to the skillet, breaking it up with a fork.

5. Stir in the capers and lemon zest. Cook for another 2-3 minutes.

6. Add the cooked spaghetti to the skillet and toss to combine.

7. Season with salt and pepper to taste.

8. Serve the Tuna Caper & Chilli Spaghetti hot, garnished with fresh parsley.

Comments

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