• 2servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9, B12, C
MineralsChromium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300g spaghetti

  2. 2 tablespoons extra virgin olive oil

  3. 1 red capsicum, de-seeded and sliced thinly

  4. 2 cloves garlic, sliced

  5. 1 red chilli, sliced

  6. punnet cherry tomatoes, halved

  7. 1 tin good quality tuna in oil, drained and slightly flaked

  8. 1 cup basil leaves, torn

  9. cup pitted Kalamata olives

  10. 2 tablespoons chopped parsley

  11. grated parmesan cheese, to serve

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to the boil. Add spaghetti and cook according to packet instructions.

  2. Heat oil in a large heavy based frying pan add capsicum and cook over low heat until soft. Add garlic and chilli and cook a further minute. Toss through cherry tomatoes and tuna and cook until tuna has warmed through and tomatoes have softened slightly.

  3. Drain pasta and add to the pan along with basil, olives and parsley. Toss to combine. Season well and serve sprinkled with parmesan.


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