Tuna, Caper and Olive Spaghetti

Ingredients

• 400 g spaghetti
• 280 g tinned tuna in olive oil
• 400 g tinned chopped tomatoes
• 2 tbsp capers, drained
• 80 g pitted black olives
• 3 clove garlic cloves
• 1 tsp dried chilli flakes
• 15 g fresh flat-leaf parsley, chopped

Method

1. 1

   Cook the spaghetti in well-salted boiling water until al dente. Reserve some pasta water and drain.

2. 2

   Heat the oil from the tuna tin in a wide pan over medium heat. Add the sliced garlic and chilli flakes and cook for 1 minute until fragrant.

3. 3

   Add the chopped tomatoes, capers and olives. Simmer for 10 minutes until the sauce thickens.

4. 4

   Flake in the tuna and stir gently to combine without breaking it up too much. Heat for 1 minute.

5. 5

   Toss the drained spaghetti through the sauce with a splash of pasta water. Scatter over the parsley and serve immediately.