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Spaghettini with tuna, capers & chilli
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Simple ingredients, impressive results! Enjoy this low-fat pasta dish for a delicious mid-week meal.
Ingredients:
  • 350g spaghetti
  • 3 garlic cloves, crushed
  • 1/2-1 fresh red chilli, halved, deseeded, finely chopped
  • 60ml (1/4 cup) dry white wine
  • 2 x 400g cans chopped tomatoes
  • 1 x 185g can tuna in spring water, drained, flaked
  • 20.00 ml drained capers, finely chopped
  • 110g low-fat feta, crumbled
  • 250.00 ml coarsely chopped fresh continental parsley
  • 1/4 tsp finely grated lemon rind
  • Salt & freshly ground black pepper
  • Sliced ciabatta, to serve
Instructions:
  • Boil the spaghettini in a large saucepan of salted water according to the package instructions until al dente. Then, drain thoroughly.
  • Heat oil in a non-stick frying pan until shimmering. Cook garlic and chili for 30 seconds until fragrant. Pour in wine and cook for 2 minutes until reduced by half.
  • Combine tomatoes in the pot and bring to a boil. Lower the heat to medium and simmer, stirring occasionally, for 10 minutes or until reduced by one-quarter. Stir in the tuna and capers and cook for 2-3 minutes until heated through. Remove from heat and add the pasta, feta, parsley, and lemon rind. Season with salt and pepper to taste, then gently toss to combine. Serve the pasta on serving plates with ciabatta on the side if desired.

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