Tuna, Olive and Caper Spaghetti

Ingredients

• 400 g spaghetti
• 320 g tuna in olive oil, drained
• 80 g black olives, pitted and halved
• 30 g capers, rinsed
• 400 g chopped tomatoes
• 3 clove garlic
• 3 tbsp olive oil
• 0.5 tsp dried chilli flakes

Method

1. 1

   Cook the spaghetti in salted boiling water until al dente. Drain, reserving a cup of pasta water.

2. 2

   Heat the olive oil in a frying pan over a medium heat. Add the garlic and chilli flakes and fry gently for 1-2 minutes.

3. 3

   Add the tomatoes, olives, and capers. Simmer for 8 minutes until the sauce has thickened slightly.

4. 4

   Flake in the tuna and stir gently so it warms through without breaking up too much.

5. 5

   Add the drained spaghetti, toss everything together with a splash of pasta water, and serve immediately.