A straightforward spaghetti dish, it takes no more than 11 minutes to make this tuna and chilli pasta.
Full of flavour, there’s not one ingredient I do not like in this recipe – and it’s super quick to make.
For a meal so simple, you could add cheese if you like, but I don’t even think it needs the extra garnish.
The citrus of the lemon, the kick of the chilli, and sprinkling of black pepper pairs extremely well with fresh parsley, tuna and capers.
Plus, the versatile dish can be enjoyed warm and cold, as I soon realised when I tucked into it for lunch the very next day.
Tuna, caper and chilli spaghetti
Serves: two people
Ingredients
150g spaghetti
One tbsp olive oil
One garlic clove, sliced
One red chilli, deseeded and finely chopped
One tbsp drained capers
Small bunch of parsley, finely chopped (stalks included)
145g tuna in spring water, drained
90g rocket
Half a lemon, juiced
Method
While the spaghetti cooks in a large pan of salted boiling water (for nine to 11 minutes), you can prepare the other ingredients.
Making chilli oil
Meanwhile, heat oil in a wide frying pan (or wok) on a very low heat and gently cook the garlic and chilli.
Putting it all together
Once the spaghetti is al dente, use tongs to lift the pasta into the pan with the chilli and garlic oil.
Toss the pasta in the chilli and garlic oil over a low hear, then fold in the capers, parsley, tuna and season with black pepper. Then toss through the rocket and lemon juice.
