This tuna and pasta dish is enhanced by the colours and flavours of the chilli, olives and capers.
Ingredients
- 500g spaghetti
- 1/4 cup (60 ml) extra virgin olive oil
- 2 garlic cloves, sliced
- 1/4 teaspoon dried chilli flakes
- 500g cherry tomatoes, halved
- 185g can tuna in olive oil, drained and flaked
- 125g pitted black olives, roughly chopped
- 4 tablespoons capers in brine, drained
- 4 tablespoons chopped fresh basil
- Salt & freshly ground pepper
Method
- Step 1Cook spaghetti in a large pan of lightly salted, boiling water and cook for 10-12 minutes or until just cooked. Drain pasta reserving 1/3 cup of the cooking water and return to pan.
- Step 2Meanwhile, heat the oil in a frying pan and gently fry the garlic, chilli flakes and a little salt and pepper for 3-4 minutes until softened. Do not let brown. Add the tomatoes, cover and cook for 3 minutes until softened and then stir in the tuna, olives and capers and heat through for a further 2 minutes.
- Step 3Stir the tuna mixture into the drained spaghetti with the reserved cooking water, basil and some salt and pepper, to taste. Serve at once.
- Low sugar
Nutrition
2888 kj
Energy
22g
Fat Total
4g
Saturated Fat
8g
Fibre
24g
Protein
13mg
Cholesterol
520.35mg
Sodium
4g
Carbs (sugar)
94g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Sue Ferris
- Publication: Fresh Living
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