Tuna and Caper Pasta

Method

1. 01

   Step 1: Cook the pasta

   Boil 1.5 litres of water in the kettle, pour it into a pan, add the salt and bring back to the boil over high heat. Cook the spaghettini for 1 minute less than the packet says, usually 7–8 minutes.

2. 02

   Step 2: Warm the garlic

   Meanwhile, warm the oil with the garlic and chilli in a wide frying pan over medium heat for about a minute, until the garlic is pale gold.

3. 03

   Step 3: Add the tomatoes

   Add the cherry tomatoes cut side down and cook for 2–3 minutes until they soften and release their juice, pressing them lightly with a spatula.

4. 04

   Step 4: Add the tuna

   Stir in the capers, the tuna in large flakes and the lemon zest and warm for a minute without mashing the tuna.

5. 05

   Step 5: Toss together

   Lift the pasta straight into the pan with tongs, along with about 60 ml of the cooking water, and toss over high heat for a minute until glossy and coated.

6. 06

   Step 6: Finish and serve

   Take off the heat and add the lemon juice, parsley and pepper. Taste before salting — the capers and tuna are already salty.