Wholewheat spaghetti with tuna, cherry tomatoes and capers
A speedy store cupboard pasta with tuna, sweet burst tomatoes, capers and lots of parsley.
- Time20 min
- LevelEasy
- Costabout £2.10 a head
Ingredients
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Method
- 1
Cook the spaghetti in boiling water as the packet says. Keep a mugful of the pasta water, then drain.
10 min - 2
Meanwhile, heat the oil in a large frying pan and cook the tomatoes for 5 minutes until they start to burst.
5 min - 3
Add the garlic and chilli for 1 minute, then the capers and spinach until the spinach wilts.
- 4
Tip in the spaghetti, tuna, lemon zest and juice with a splash of the pasta water.
- 5
Toss gently for 1 minute, scatter with parsley and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.