- 1/2 cup olive oil
- 1 tablespoon capers
- 4 anchovy fillets
- 2 clove garlic, sliced
- 1 red onion, cut into wedges
- 1 red chilli, deseeded, sliced
- 425 gram tin tuna in spring water, half drained
- 4 portions fresh tagliatelle pasta
- 100 gram baby spinach leaves
- parmesan cheese, finely grated, to serve
- fresh chopped herbs, such as basil, thyme, italian parsley etc, to serve
- 1Warm oil in a large frying pan and add the capers, anchovies, garlic, red onion and chilli. Heat gently for 3-4 minutes to let the flavours infuse and onion soften but not colour too much. Add the tuna and heat through.
- 2Meanwhile, cook pasta in plenty of boiling water. When it’s nearly finished cooking, add the spinach to the pot and cook for 1 minute more until bright green and wilted.
- 3Drain the pasta and spinach and toss with the tuna mixture.
- 4Serve in bowls with plenty of parmesan and chopped herbs.
This is a really simple dish to put together. It uses a warm oil dressing to which you can add more of your favourite things, such as cherry tomatoes or capsicum. Be sure to serve it with plenty of parmesan cheese and fresh chopped herbs for a fresh twist. If you can’t find tagliatelle (flat pasta strips), then substitute for spaghetti or fettuccini.
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