10-MINUTE SPAGHETTI WITH SPICY TUNA RAGOUT

This store-cupboard supper is the perfect midweek pick-me-up that's ready in less than two-steps.

INGREDIENTS

• ¼ cup (60ml) extra virgin olive oil
• 2 garlic cloves, sliced
• 1 dried chilli, roughly chopped
• 1 x 75g jar baby capers in salt, well rinsed
• 2 tablespoons parsley stalks, finely chopped
• 2 x 250g punnets cherry tomatoes, halved
• ²⁄³ cup (160ml) white wine
• 4 x 125g tuna tins, drained
• 400g spaghetti
• parsley leaves, to serve
• freshly cracked white pepper, to serve

• METHOD

  • 1
    Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Add the garlic, chilli, capers and parsley stalks, and cook for 1 minute or until fragrant. Add cherry tomatoes and cook for 1 minute or until softened slightly. Pour in the wine and cook for 1–2 minutes or until reduced by half, add the tuna and break it up with a fork, then remove from the heat. Season to taste.
  • 2
    Meanwhile, cook the spaghetti to packet instructions. Drain, reserving 1/3 cup of cooking water. Add the pasta and cooking water to the sauce and toss to combine. Serve hot with parsley leaves and cracked white pepper.