Another simple yet delicious pasta recipe. If you love healthy Mediterranean flavours, you will adore this one. This tuna spaghetti recipe is quick and quite simple to make using fresh ingredients and canned tuna. If you don’t want to use wine, see my link below for alternatives. The anchovies and capers really elevate the flavours, so keep them in. Use the sun ripe cherry tomatoes that are sweet in flavour. Enjoy my easy tuna spaghetti with capers and fresh tomato today.
Place a large pot of water on high heat and bring to the boil. Salt once boiling.
Trim and slice the chili finely, seeds and all. Set aside.
Peel two cloves of garlic and using a sharp knife, slice razor thin slices. Set aside. Chop the parsley roughly, set aside. Cut the cherry tomatoes into quarters, set aside.
Add the olive oil to a pan on medium heat. Add the garlic and chili and leave to sweat approx one minute.
Add the cut cherry tomatoes to your pan with the garlic and chili. Then add the anchovies, using a wooden spoon, crush them into a paste in the pan. Mix well.
Add your spaghetti to the salted water and cook 2 minutes less than required. If 10 minutes, cook only 8, the remaining 2 minutes will be in the pan.
Add the capers and white wine to your pan.
Add the tuna chunks (I normally use only half the liquid, but that’s up to you). Add a little of the pasta water and season with salt. Mix well and taste for seasoning.
Once the pasta is cooked, drain and add directly to your pan. Mix well and cook on low heat for two minutes. Add the chopped parsley, mix well and serve immediately.
By Joel Mielle
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