85g tuna in olive oil (small can)
85g dry spaghetti
1 tbs capers
Zest and juice of ½ lemon
Chilli flakes to taste
2 tbs parsley, chopped Bertolli Extra Virgin Olive Oil Robusto
METHOD
STEP 1
Boil a pot of well salted water and cook spaghetti until ‘al dente’.
STEP 2
While pasta is cooking, drizzle some extra virgin olive oil into a frypan on low heat. Add lemon zest, juice, capers, and tuna and stir, warming through.
STEP 3
Once pasta is cooked, drain and add to frypan, increase heat for a minute or so until spaghetti is coated in olive oil sauce.
STEP 4
Sprinkle over parsley and chilli flakes.
Add salt if it needs it.
Serve.
Recipe by Melanie Lionello, From My Little Kitchen.
For more great recipes and inspiration from Melanie click here
