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Spaghetti with Tuna and Capers
Tinned tuna, capers, tomato and lemon make for a light and fresh midweek supper.
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves crushed garlic
- 1 tablespoon capers
- 1 (400g) tin chopped tomatoes
- 1 tablespoon lemon juice
- handful chopped fresh parsley
- 1/4 teaspoon dried crushed chillies
- 2 (185g) tins tuna in springwater, drained
- 1 (500g) pack spaghetti
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- In a large frying pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice and parsley. Season with crushed chillies to taste. Simmer gently for 3 minutes to thicken sauce. Stir in tuna, and heat through.
- While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
- Toss pasta with sauce, and serve.
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Reviews & ratings
Average global rating:
(162)
Reviews in English (122)
nice and simple! I rinsed the tuna to take out some of the salty flavour. - 21 Jul 2008
My mum used to make this all the time when we were young and I had totally forgotten about this dish until I saw it on the site. I was so happy to find it because it is really good.Thanks so much Amanda! - 21 Jul 2008
Took shortcuts. I was doing lunch for myself and used some tomato puree and gently added boiling water - in place of tinned tomato. Also tried the lemon zest and I added a good amount of lemon juice... have to say - its delish!! - 27 Feb 2009
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