Name: Tuna, caper, lemon and spinach pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 185 gram can tuna in oil, drained, oil reserved; 1 red onion, chopped; 225 gram jar chargrilled vegetable pasta sauce; 2 tablespoon baby capers, plus extra fried to serve; 2 tablespoon lemon juice; 375 gram fettuccine; 100 gram baby spinach leaves; dill sprigs, lemon wedges, to serve

Tuna, caper, lemon and spinach pasta

Serves 4

Prep

Cook

10M

Total

15M

Skip to Recipe

Ingredients

185 gram can tuna in oil, drained, oil reserved

1 red onion, chopped

225 gram jar chargrilled vegetable pasta sauce

2 tablespoon baby capers, plus extra fried to serve

2 tablespoon lemon juice

375 gram fettuccine

100 gram baby spinach leaves

dill sprigs, lemon wedges, to serve

Method

1.Heat 1 tablespoon reserved oil in a frying pan on medium. Sauté onion 4-5 minutes, until golden.

2.Add tuna, pasta sauce, capers and juice to onions. Cook, stirring, 2-3 minutes, until heated through.

3.Cook fettuccine in a large saucepan of boiling water following packet instructions. Drain, reserving a little of the cooking liquid.

4.Spoon tuna mixture and spinach onto the cooked pasta and toss until well combined.

5.Serve pasta with extra fried capers, dill and lemon wedges.

It is important to stir the pasta once or twice after adding to the boiling water to help prevent sticking – a few drops of oil added to the water is a good idea too.
Note

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