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 cloves garlic
- 3 tbsp olive oil
- 0.5 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 645 kcal
- Protein
- 33.5 g
- Carbohydrate
- 75.2 g
- of which sugars
- 5.9 g
- Fat
- 21.9 g
- of which saturates
- 3.3 g
- Fibre
- 5.2 g
- Salt
- 1.78 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 salted boiling water until al dente. Drain, reserving a cup of pasta water.
- 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
Add the tomatoes, olives, and capers. Simmer for 8 minutes until the sauce has thickened slightly.
- 4
Flake in the tuna and stir gently so it warms through without breaking up too much.
- 5
Add the drained spaghetti, toss everything together with a splash of pasta water, and serve immediately.
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