This is the freshest tuna bean pasta. Perfect for any occasion.
Cooking Time (Includes Preparation Time): 25 Minutes
This dish needs 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 Garlic Cloves
2 Tbsp of Chilli Flakes
2 Bunches of Parsley
400g of Spaghetti
Finely chop the parsley and slice the garlic into thin discs.
Drizzle the olive oil into a pan on a medium heat. Add the parsley along with the chilli flakes. Give it a good stir and add the garlic. Once the garlic has started to cook, 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 it into the sauce. Top with more chilli flakes and chopped parsley. Tuck in!