Have dinner on the table fast with this simple 2-step recipe!
Ingredients
¼ cup (60ml) extra virgin olive oil
2 garlic cloves, sliced
1 dried chilli, roughly chopped
1 x 75g jar baby capers in salt, well rinsed
2 tablespoons parsley stalks, finely chopped
2 x 250g punnets cherry tomatoes, halved
²⁄³ cup (160ml) white wine
4 x 125g tuna tins, drained
400g spaghetti
parsley leaves, to serve
freshly cracked white pepper, to serve
Method
Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Add the garlic, chilli, capers and parsley stalks, and cook for 1 minute or until fragrant. Add cherry tomatoes and cook for 1 minute or until softened slightly. Pour in the wine and cook for 1–2 minutes or until reduced by half, add the tuna and break it up with a fork, then remove from the heat. Season to taste.
Meanwhile, cook the spaghetti to packet instructions. Drain, reserving 1/3 cup of cooking water. Add the pasta and cooking water to the sauce and toss to combine. Serve hot with parsley leaves and cracked white pepper.
