Tuna Pasta with Olives and Capers
Ingredients
- 350 g spaghetti
- 320 g tinned tuna in olive oil
- 400 g tinned chopped tomatoes
- 80 g pitted black olives
- 2 tbsp capers
- 2 garlic cloves
- 1 tsp chilli flakes
Nutrition (per serving)
- Calories
- 517 kcal
- Protein
- 32.2 g
- Carbohydrate
- 66.3 g
- of which sugars
- 5.7 g
- Fat
- 12.4 g
- of which saturates
- 2.1 g
- Fibre
- 4.7 g
- Salt
- 1.75 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 a large pan of salted boiling water according to packet instructions.
- 2
Meanwhile, heat the oil from the tuna tins in a saucepan. Crush in the garlic and add the chilli flakes, frying for 1 minute.
- 3
Pour in the chopped tomatoes and simmer for 5 minutes.
- 4
Flake in the tuna, add the olives and capers, and stir gently to combine. Season to taste.
- 5
Drain the pasta, reserving a mugful of cooking water. Add the pasta to the sauce with a splash of the cooking water.
- 6
Toss well to coat and serve immediately.
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