Tuna, caper & chilli spaghetti recipe
Tuna, Caper & Chilli Spaghetti: This delicious and vibrant pasta dish features al dente spaghetti tossed with flaky tuna, briny capers, and a kick of spicy chilli. The combination of flavors creates a harmonious balance that will tantalize your taste buds. It's a quick and easy recipe that is perfect for a weeknight dinner, yet impressive enough to serve to guests.
Equipment
- Large pot: For boiling the spaghetti.
- Colander: To drain the cooked spaghetti.
- Large skillet or frying pan: For cooking the sauce and combining it with the spaghetti.
- Wooden spoon or spatula: To stir the sauce and spaghetti.
- Kitchen tongs: To toss and combine the spaghetti with the sauce.
- Grater or zester: If you want to add some zest from a lemon or grate some Parmesan cheese on top.
- Can opener: If you are using canned tuna.
- Cutting board: For chopping the ingredients, such as the capers and chillies.
- Chef's knife: To chop the capers and chillies.
- Garlic press or knife: To mince the garlic cloves.
Ingredients
- 2 x 80g canned tuna in oil Rio Mare brand
- 3 garlic cloves sliced
- 1 heaped spoon capers
- 1 chili pepper diced (optional)
- 150 g cherry tomatoes
- 50 g tomato paste
- Fresh basil
- Salt and pepper to taste
- 100 g grated Parmesan cheese
- 300 g spaghetti
Instructions
- Start by boiling water in a large pot. Add salt to the boiling water and cook the spaghetti according to the package instructions until it reaches the desired doneness. Drain the spaghetti and set it aside.300 g spaghetti
- Heat a large skillet or frying pan over medium heat. Add the canned tuna (including the oil) to the pan and break it up into smaller chunks using a spatula or fork. Sauté the tuna for about 2-3 minutes until it's slightly browned.2 x 80g canned tuna in oil
- Add the sliced garlic, capers, and diced chili pepper (if using) to the pan. Sauté everything together for another 2 minutes, stirring occasionally.3 garlic cloves, 1 heaped spoon capers, 1 chili pepper
- Cut the cherry tomatoes in half and add them to the pan. Cook for about 3-4 minutes until the tomatoes start to soften and release their juices.150 g cherry tomatoes
- Stir in the tomato paste and mix well to combine it with the other ingredients. Cook for an additional 2 minutes to allow the flavors to meld together.50 g tomato paste
- Tear a few fresh basil leaves into smaller pieces and add them to the pan. Season with salt and pepper to taste. Stir everything together and cook for another minute.Fresh basil, Salt and pepper to taste
- Add the drained spaghetti to the pan with the tuna mixture. Toss everything together gently, ensuring that the spaghetti is coated evenly with the sauce.
- Sprinkle the grated Parmesan cheese over the spaghetti and toss it once again to incorporate the cheese.100 g grated Parmesan cheese
- Serve the tuna spaghetti immediately, garnished with a few fresh basil leaves and an extra sprinkle of Parmesan cheese, if desired.