This is the freshest tuna bean pasta, perfect for any occasion.
Cooking Time (Includes Preparation Time): 25 Minutes
This pasta uses the bean water from the tinned cannellini beans to give the sauce full flavour and extra creaminess.
Feeds: 4 People
2 Tins of Tuna
2 Tins of Cannellini Beans
1 Jar of Pitted Green Olives
Handful of Capers
3 Cloves of Garlic
2 Tbsp Chilli Flakes
2 Bunches of Parsley
400g of Spaghetti
First, drizzle the olive oil into a pan on a medium heat and finely chop the parsley to add with the chilli flakes. Slice the garlic into thin discs and add them in. Once the garlic has started to cook, add and mix in the olives and capers. Pour the cannellini beans, INCLUDING the bean water into the pan and mix.
In a separate saucepan, cook the spaghetti (see pack instructions). Add about a cup of the pasta water to the olive-bean mix to thicken up the sauce.
Break the tuna into chunks and add to the sauce with another bunch of finely chopped parsley. Add the zest of a whole lemon to the sauce to make it taste extra fresh and to bring out the chilli’s flavour. Add salt and pepper to taste. Finally, add your cooked spaghetti and fold in to sauce, top with more chilli flakes and more chopped parsley and tuck in.