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 garlic cloves
- 1 tsp dried chilli flakes
- 15 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 545 kcal
- Protein
- 31.3 g
- Carbohydrate
- 75.5 g
- of which sugars
- 6.1 g
- Fat
- 11.6 g
- of which saturates
- 2 g
- Fibre
- 5.3 g
- Salt
- 1.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the spaghetti in well-salted boiling water until al dente. Reserve some pasta water and drain.
- 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
Add the chopped tomatoes, capers and olives. Simmer for 10 minutes until the sauce thickens.
- 4
Flake in the tuna and stir gently to combine without breaking it up too much. Heat for 1 minute.
- 5
Toss the drained spaghetti through the sauce with a splash of pasta water. Scatter over the parsley and serve immediately.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.