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How to make Spaghetti with tuna, cherry tomatoes, olives and capers

Yield = 4
Prep time: 0:10
Cook time: 0:12
Total time: 0:22

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 1 Cook 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 2 Meanwhile, 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 3 Stir the tuna mixture into the drained spaghetti with the reserved cooking water, basil and some salt and pepper, to taste. Serve at once.