Tuna Bean Pasta

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Step 1.

Finely chop the parsley and slice the garlic into thin discs.

Step 2.

Drizzle the olive oil into a pan on a medium heat. Add the parsley stalks 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.

Step 3.

In a separate saucepan, cook the spaghetti. Add about a cup of the pasta water to the olive-bean mix to thicken up the sauce.

Step 4.

Break the tuna into chunks and add to the sauce with the chopped parsley leaves (saving some for garnish). 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.

Step 5.

Finally, add your cooked spaghetti and fold it into the sauce. Top with more chilli flakes and any leftover parsley. Tuck in!

This dish needs the bean water from the tinned cannellini beans to give the sauce full flavour and extra creaminess.

220g Tuna
800g Cannellini Beans
340g Pitted Green Olives
Handful of Capers
3 Cloves of Garlic
2 Tbsp Chilli Flakes
1 Bunch of Parsley
400g Spaghetti
1 Lemon
Salt
Pepper
Olive Oil