Tomato and tuna spaghetti
A 20-minute store-cupboard pasta with garlic, chilli and lemon.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4 people
- Quick
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Spaghetti (dried)400 g
- Olive oil3 tbsp
- Garlic3 cloves
- Chilli flakes½ tsp
- Tinned chopped tomatoes (400 g)1
- Tinned tuna (in spring water)2
- Lemon½
- Flat-leaf parsley½ bunch
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the spaghetti in plenty of salted water and save a little of the cooking water.
Meanwhile, gently warm the thinly sliced garlic and the chilli in two tablespoons of oil over a low heat for 2 minutes, until fragrant but not browned.
Add the chopped tomatoes, season with salt and simmer over a medium heat for 8–10 minutes until thickened.
Stir in the drained tuna in large flakes and warm through.
Toss with the pasta, a splash of cooking water, the remaining oil and a little lemon juice. Serve scattered generously with parsley.