Tuna, caper & chilli spaghetti
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is my go to weeknight dinner when I need something quick and satisfying. The whole thing comes together in just 25 minutes, and honestly, it's so simple you barely need a recipe. I love that tuna is packed with omega 3 fatty acids which are brilliant for your heart and brain. The capers and chilli give it this incredible punch of flavour that makes you feel like you've spent ages cooking, and the lemon juice ties everything together beautifully. Plus, it's incredibly budget friendly since tinned tuna is always in my cupboard. Serve it with some fresh rocket or spinach and you've got a proper meal that tastes like you've made an effort.
Ella x
Ingredients
- 150 gspaghetti or linguine
- 1 tbspolive oil
- 11 garlic clove sliced
- 11 red chilli deseeded and finely chopped(plus extra to serve (optional)
- 1 tbspdrained capers
- 1 smallbunch of parsley finely chopped(stalks included)
- 145 gtuna in spring water(drained)
- 90 grocket or baby spinach leaves
- 1½ lemon juiced
Detail level
Instructions
- 1
Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
- 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.
- 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.
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