Spaghetti with tuna, capers & chilli

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olive magazine

8 ratings

Recipe by olive magazine

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1. Cook the spaghetti following the pack instructions.
2. Mix together the rest of the ingredients with 2 tbsp olive oil in a large bowl. Drain the pasta then toss everything together, season and serve.

Make it veggie

Make a vegetarian version by replacing the tuna with chunks of mozzarella.

Per serving

436 kcalories, protein 25g, carbohydrate 58.8g, fat 12.8 g, saturated fat 1.9g, fibre 2.9g, salt 0.54 g

Latest comments and suggestions

• Kat

  12 November 2007

  Kat rated and commented on this recipe

  

  easy peasy for a filling dinner after a long day at the office. I served with Ciabatta Garlic Bread. (And a glass of white wine!!)

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• Rebecca

  12 November 2007

  Rebecca rated this recipe

  

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• christine

  07 December 2007

  christine rated and commented on this recipe

  

  brilliant afterwork standby. i fry the red onions for a couple of minutes to make them less fierce.

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• jennie

  19 December 2007

  jennie rated and commented on this recipe

  

  so easy to make...nice combo of ingredients.

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• Lindsay

  14 February 2008

  Lindsay rated and commented on this recipe

  

  easy to make.... fresh and light perfect for lunch.

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• Aidan

  20 February 2008

  Aidan rated and commented on this recipe

  

  Very Tasty!

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• Simple Din

  05 March 2008

  Simple Din rated and commented on this recipe

  

  Added more tuna and some feta. So tasty!

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• undividual

  26 August 2008

  undividual rated and commented on this recipe

  

  Quick and easy and delicious! And perfect portion sizes too, just right without the addition of any extras like bread. I did get chilli in my eye though, and it's stinging quite a lot now!

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Ingredients

• 150g spaghetti
• 1⁄2 red onion , finely chopped
• 1 red chilli , finely chopped
• 1 garlic clove , crushed
• 1 tbsp capers , rinsed and drained
• 1⁄2 lemon , juiced
• olive oil
• 185g tin tuna , in spring water, drained

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 150g spaghetti
• 1⁄2 red onion , finely chopped
• 1 red chilli , finely chopped
• 1 garlic clove , crushed
• 1 tbsp capers , rinsed and drained
• 1⁄2 lemon , juiced
• olive oil
• 185g tin tuna , in spring water, drained

Per serving

436 kcalories, protein 25g, carbohydrate 58.8g, fat 12.8 g, saturated fat 1.9g, fibre 2.9g, salt 0.54 g

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