Tuna & White Bean Spaghetti Aglio e Olio

Serves 4

Time 25 minutes

Ingredients

300g spaghetti or linguine

3 tbsp extra virgin olive oil, plus extra to drizzle

2 cloves garlic, thinly sliced

1 small red chilli, finely chopped

1 x 185g tin tuna in olive oil, drained slightly

1 can (400g) cannellini beans, rinsed and drained

1 tbsp baby capers, rinsed

6–8 kalamata olives, pitted and sliced

1 cup cherry or mini Roma tomatoes, halved

Zest and juice of ½ lemon

2 large handfuls of rocket

Sea salt & cracked black pepper

Grated parmesan or pecorino, to serve

Method

Bring a large pot of salted water to the boil. Cook the pasta until al dente. Reserve about ½ cup of the cooking water before draining.

Heat EVOO in a large pan over medium heat. Add garlic and chilli and cook for 30–60 seconds until fragrant but not browned.

Stir in the tomatoes, capers and olives. Cook for 2–3 minutes until the tomatoes begin to soften and release their juices.

Add tuna and cannellini beans. Toss gently to combine, breaking up the tuna slightly. Add a splash of pasta water to loosen and create a light sauce.

Add the cooked pasta to the pan along with lemon zest and juice. Toss well, adding more pasta water if needed for a silky coating.

Remove from heat and fold through the rocket so it just wilts. Season generously with salt and pepper.

Divide among bowls, drizzle with a little more EVOO, and top with grated parmesan or pecorino.