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LEMONY TUNA AND CAPER PASTA

Simple yet delicious! This Lemony Tuna and Caper Pasta is super quick and easy to make, using  ingredients you'll probably already have in the house. Enjoy it with a cold glass of zesty white wine in the evening, or prep it for weekday lunches. Recipe by @thecornerplot.
LEMONY TUNA AND CAPER PASTA
READY IN

10 mins

COOKING TIME

12 mins

PREP TIME

2 mins

SERVES

2 people

ingredients

  • 220g pasta
  • 2 tbsp extra virgin olive oil
IN STOCK
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • ¼ tsp chilli flakes
  • ½ tsp Flor de Sal organic salt
IN STOCK
  • Generous grind of black pepper
  • ½ glass dry white wine (Aloers)
  • 1 tin Ortiz Bonito del Norte tuna in olive oil, drained
IN STOCK
  • 1 lemon, juice & zest
  • 3 tbsp non-pareil capers, rinsed and soaked
IN STOCK
  • 3 tbsp parsley, chopped
  • ½ jar Empeltre olives
IN STOCK

Method: 

  1. Cook the pasta according to the pack instructions, reserving ½ cup of the pasta water.
  2. In a medium saucepan, gently sauté the onion, garlic and chilli in olive oil for 5 minutes, until the onion has softened. Add the salt and a grind of black pepper, pour in the wine and reduce for 3 minutes.
  3. Stir in the tuna, lemon juice and zest, capers, half of the parsley, the olives and the reserved pasta water. Gently simmer until warmed through and thickened. Add the cooked pasta, check the seasoning and serve with the remaining parsley.

Little tip: Swap the chilli flakes for smoked hot pepper sauce, and add to taste after cooking.

ingredients

  • 220g pasta
  • 2 tbsp extra virgin olive oil
IN STOCK
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • ¼ tsp chilli flakes
  • ½ tsp Flor de Sal organic salt
IN STOCK
  • Generous grind of black pepper
  • ½ glass dry white wine (Aloers)
  • 1 tin Ortiz Bonito del Norte tuna in olive oil, drained
IN STOCK
  • 1 lemon, juice & zest
  • 3 tbsp non-pareil capers, rinsed and soaked
IN STOCK
  • 3 tbsp parsley, chopped
  • ½ jar Empeltre olives
IN STOCK

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