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.

Related Recipes

Spanish Chorizo Traybake

Spanish Chorizo Traybake

Watch the full recipe belowRECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced...

Sweet Potato & Chicken Salad

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Karaage Chicken

Karaage Chicken

RECIPE BY: Sam Goodwin SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Chicken thigh fillets, skin on 1⁄4 cup light soy sauce 2 tbsp sake 3cm ginger, minced 1 garlic clove, minced 1 tsp caster sugar 1 cup cornflour Sea salt flakes 2L Cobram Estate EVOO oil, for deep...

Print Friendly, PDF & Email
TCPS01-Group-Pic-v02-min

Subscribe now to get all our latest updates and recipes

Thanks for subscribing! Keep an eye out on your inbox