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.

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