Tuna, tomato and caper spaghetti

Name: Tuna, tomato and caper spaghetti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 400 g Spaghetti; 30 ml Olive oil; 0.3 Garlic, sliced; 1 g Dried chilli flakes, optional; 15 g Tomato purée; 400 g Chopped tomatoes; 20 g Capers, drained; 50 g Black olives, halved; 290 g Tinned tuna, two tins, drained; 0.5 Lemons, zest and a squeeze; 10 g Fresh parsley, chopped; 3 g Salt

A store-cupboard pasta with a punchy tomato sauce, salty capers and olives. On the table in the time it takes to boil the spaghetti.

Ingredients

400 g Spaghetti
30 ml Olive oil
0.3 Garlic, sliced
1 g Dried chilli flakes, optional
15 g Tomato purée
400 g Chopped tomatoes
20 g Capers, drained
50 g Black olives, halved
290 g Tinned tuna, two tins, drained
0.5 Lemons, zest and a squeeze
10 g Fresh parsley, chopped
3 g Salt

Method

Cook the spaghetti in plenty of salted boiling water. Save a mugful of the cooking water before draining.
Meanwhile warm the oil in a large frying pan and gently fry the garlic and chilli flakes until the garlic just turns golden. Stir in the tomato purée for a minute.
Add the chopped tomatoes, capers and olives and simmer until slightly thickened.
Flake in the tuna, add the lemon zest and juice and warm through without stirring too much, so it stays in chunks.
Toss the drained spaghetti through the sauce with a splash of the pasta water until glossy, then scatter over the parsley.