Tuna Pasta with tomatoes, olives and capers

This tuna and pasta dish is enhanced by the colours and flavours of the chilli, olives and capers.

Ingredients

• 500g spaghetti
• 1/4 cup (60 ml) extra virgin olive oil
• 2 garlic cloves, sliced
• 1/4 teaspoon dried chilli flakes
• 500g cherry tomatoes, halved
• 185g can tuna in olive oil, drained and flaked
• 125g pitted black olives, roughly chopped
• 4 tablespoons capers in brine, drained
• 4 tablespoons chopped fresh basil
• Salt & freshly ground pepper

Method

Step 1
Cook spaghetti in a large pan of lightly salted, boiling water and cook for 10-12 minutes or until just cooked. Drain pasta reserving 1/3 cup of the cooking water and return to pan.

Step 2
Meanwhile, heat the oil in a frying pan and gently fry the garlic, chilli flakes and a little salt and pepper for 3-4 minutes until softened. Do not let brown. Add the tomatoes, cover and cook for 3 minutes until softened and then stir in the tuna, olives and capers and heat through for a further 2 minutes.

Step 3
Stir the tuna mixture into the drained spaghetti with the reserved cooking water, basil and some salt and pepper, to taste. Serve at once.