Tuna Puttanesca Pasta
PREP 10 MIN•COOK 15 MIN
DF
EF
GF
NS
NF
Number of servings
2
120g wholemeal spaghetti, dried (or gluten free)
salt & pepper, to taste
1 tsp olive oil
2 garlic cloves minced
1⁄4 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)
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.
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.
Add chilli, season with salt and pepper and sauté for another minute.
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.
Toss through drained spaghetti, adding sufficient reserved cooking water and mix well.
Add a squeeze of lemon juice and season to taste.
Divide pasta between bowls and scatter over parsley to serve.
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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