Easy peasy dinner recipe for Tuna and Tomato Spaghetti
2 tins shredded tuna in oil
2 tins chopped tomatoes
2 tsp lemon – halve and juice
2 cloves garlic – crush, peel and chop finely
1 tbsp capers
1 fresh chillies – de-seed and chop finely
2 tbsp parsley – chop finely
8 pitted black olives
1/2 tsp cinnamon
olive oil, salt and pepper (from your pantry)
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the spaghetti and cook for 6-8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle spaghetti with a little olive oil to prevent it from sticking together.
Place a frying pan on medium heat. Open the tin of tuna and drain the oil into the pan. Add the garlic, capers, chillies and cook for about a minute. Stir in the tuna, black olives, tomatoes and cinnamon. Now tip in the spaghetti, parsley (reserving a little for the garnish), lemon juice and a splash of olive oil. Toss well.
To serve, divide the tuna spaghetti between the plates or bowls and scatter the remaining parsley on top.