Spaghetti al Tonno

Serves: 2
Cook: 15 minutes


  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled and chopped
  • A small pinch of chilli flakes
  • 1 tablespoons baby capers, rinsed and patted dry
  • 100ml white wine
  • 1 x 400g g crushed tomatoes
  • 1 x 185 g cans good-quality tuna in oil, drained
  • 250 g spaghetti
  • Zest of 1 lemon
  • 4 parsley sprigs, chopped
  • 2 large handfuls of rocket leaves
  • Freshly grated parmesan, to serve
  • salt flakes and freshly ground black pepper


Put a large saucepan of salted water on to boil for the pasta.

Heat the oil in a large frying pan over medium heat. Add the garlic, chilli and capers and cook until the garlic just starts to turn golden, about 1 minute then add the white wine and bring to the boil to reduce by 1/3.

Tip in the tomatoes, season with salt and pepper and bring to the boil. Turn the heat down to low and cook, for 4-5 minutes then add the tuna and mix through.

Meanwhile, cook the pasta until al dente. Drain, reserving 3 tablespoons of cooking water. Add the pasta, pasta water, parsley, rocket and zest. Toss pasta through sauce and serve with parmesan.