2 – 4 people
- 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
- 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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