- Prep
- —
- Cook
- —
- Total
- 30 min
- Calories
- 587
- Protein
- 51g
- Carbs
- 71g
- Fat
- 13g
Get ready
Ingredients
Ingredients
- 180 g Spaghetti
- 300 g Tinned Tuna drained
- 1 tbsp Olive Oil
- 10 Large Green Olives sliced
- 15 g Anchovy Fillets
- 1 tbsp Capers
- 3 Garlic Cloves sliced
- 1 tsp chilli flakes or chilli paste
- 1 Red Onion sliced
- 300 g Tinned Tomatoes
- 1 handful Parsley chopped
- Parmesan to serve
Cook
Method
- Place a large saucepan of salted water onto boil and cook the pasta until aldente.
- Set a large frying pan over a medium heat, once hot, add the olive oil. Throw in the red onion, garlic, anchovy fillets & capers and cook for 3-4 minutes until soft.
- Add the chilli, olives and tinned tomatoes and cook for another 6-8 minutes until slightly reduced. Add the drained tuna and a ladle of pasta water and mix well.
- Once the pasta is aldente, add the to pan with the sauce, with a small ladle of pasta and toss until emulsified. Remove from the heat and toss through the parmesan, parsley and lemon juice until you have a thick, glossy sauce. If it’s dry, add a little more water. If it’s too wet, return a low heat and keep tossing.
- Season with salt, black pepper and lemon juice to taste. Divide between 2 bowls and finish with extra parm.