chilli tuna pasta #DonnaHay

Love this variation on a theme from Donna Hay:
Chilli tuna in cans- if you have. Spaghetti becaue you do. With capers, tomatoes and rocket.
Add some lemon. Delicious.

You need for 4 and 26 models:

500g spaghetti
2 tablespoons extra virgin olive oil, plus extra for drizzling
4 cloves garlic, thinly sliced
¼ cup (50g) capers, drained
400g cherry tomatoes, quartered
¼ cup (60ml) red wine vinegar
2 x 185g cans chilli-flavoured tuna, drained
3 cups flat-leaf parsley leaves, finely chopped
2 tablespoons lemon zest
sea salt and cracked black pepper
⅓ cup (80ml) lemon juice

• Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente.
• Drain and set aside.
• Heat the oil in a large frying pan over high heat.
• Add the garlic and cook, stirring, for 1 minute or until lightly browned.
• Add the capers and cook for a further 1 minute.
• Add the pasta, tomato, vinegar, tuna, parsley, lemon zest, salt and pepper and toss to combine.
• Divide between serving bowls and drizzle with the lemon juice and extra olive oil to serve.