Dan Churchill

Tuna Puttanesca Pasta

Dan Churchill
PREP 10 MIN
COOK  15 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

120g wholemeal spaghetti, dried (or gluten free)

salt & pepper, to taste

1 tsp olive oil

2 garlic cloves minced

14 tsp chilli flakes or more to taste

260g drained tinned tuna in brine (185g tin drained yields approx 130g tuna)

1 cup (40g) baby spinach leaves

8 black olives roughly chopped

1 tbs capers

1 lemon cut into wedges

2 sprigs of parsley leaves picked & roughly chopped (optional)

Methodbased on 2 servings
1

Bring a medium pot of generously salted water to the boil. Add pasta and cook according to packet instructions. Reserve ¼ cup of cooking water and drain pasta.

2

At the same time, heat a medium sized non-stick frypan over medium heat. Add oil and garlic and cook for about 30 seconds to a minute.

3

Add chilli, season with salt and pepper and sauté for another minute.

4

Add tuna, breaking up slightly with a spoon. Stir through spinach, olives and capers and continue to cook until spinach has just wilted, about 1 minute. 

5

Toss through drained spaghetti, adding sufficient reserved cooking water and mix well.

6

Add a squeeze of lemon juice and season to taste. 

7

Divide pasta between bowls and scatter over parsley to serve.

Nutritional Informationper serving

Energy (kJ)

1828 kJ / 437 cals

Protein

41.9 g

Fat

10.7 g

Sat. Fat

2.4 g

Carbs

37.6 g

Sugar

0.6 g

Fiber

8.4 g

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