RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 250g Coles thin spaghetti pasta
• 1 x 180g can John West Rosemary & Sea Salt Tuna
• ½ onion, diced
• 2 John West anchovy fillets
• 1 clove garlic, crushed
• ½ long red chilli, sliced
• 12 Coles Perino cherry tomataoes, halved
• 1 tablespoon baby capers, rinsed
• Squeeze lemon, plus extrs zest to serve
• 100g wild rocket, washed
• Cracked black pepper
• Cobram Estate Classic Extra Virgin Olive Oil

METHOD :

• Bring a large pot of salted water up to the boil. Cook the spaghetti for 10 minutes, or until al dente. Drain reserving ½ cup of the pasta water.
• Meanwhile drain the tuna oil into a large frying pan over a medium heat. Add the onion and cook for 2 minutes. Add in the anchovies, garlic and chilli. Cook, stirring for 2 minutes, or until the anchovies have melted.
• Add in the tomatoes and capers and cook until the tomatoes have softened slightly.
• Remove from the heat and stir through the spaghetti, tuna, half the rocket, a squeeze of lemon and some of the pasta water.
• Place spaghetti into serving bowls and top with the remaining rocket, lemon zest and cracked pepper.

Our friends from Wine Selectors suggest pairing this dish with either a Pinot Grigio or a Pinot Noir.