Tuna, caper & chilli spaghetti

Name: Tuna, caper & chilli spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

www.bbcgoodfood.com

Your recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 2

Author : Anna Glover

capers easy folate

Ingredients

Remove All · Remove Spices · Remove Staples

150 grams spaghetti or linguine1 tbsp olive oil1 garlic clove, sliced1 red chilli, deseeded and finely chopped, plus extra to serve (optional)1 tbsp drained caperssmall bunch of parsley, finely chopped (stalks included)145 grams tuna in spring water, drained90 grams rocket or baby spinach leaves½ lemon, juiced

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.