DNUSolo: Tuna & Olive Spaghetti

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DNUSolo: Tuna & Olive Spaghetti

Tuna, olive and tomato based sauce flavoured with lemon, garlic, capers, chillies and cinnamon. Served with spaghetti and garnished with parsley. Quick, simple and on the table in 20 minutes.

Ingredients to serve 2

  • 125g x spaghetti
  • ½ tin x shredded tuna in oil
  • ½ tin x chopped tomatoes
  • ½ tsp x lemon - halve and juice
  • ½ clove x garlic - crush, peel and chop finely
  • ¼ tbsp x capers
  • ¼ x fresh chilli - de-seed and chop finely
  • ½ tbsp x parsley - chop finely
  • 2 x pitted black olives
  • 1/8 tsp x cinnamon
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • spaghetti
  • shredded tuna in oil
  • chopped tomatoes
  • lemon - halve and juice
  • garlic - crush, peel and chop finely
  • capers
  • fresh chilli - de-seed and chop finely
  • parsley - chop finely
  • pitted black olives
  • cinnamon
  • olive oil, salt and pepper (from your pantry)


Step 1

Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the spaghetti and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle spaghetti with a little olive oil to prevent it from sticking together.

Step 2

Place a frying pan on medium heat. Open the tin of tuna and drain the oil into the pan. Add the garlic, capers, chillies and cook for about a minute. Stir in the tuna, black olives, tomatoes and cinnamon. Now tip in the spaghetti, parsley (reserving a little for the garnish), lemon juice and a splash of olive oil. Toss well.

Step 3

To serve, place the tuna spaghetti on the plate or bowl and scatter the remaining parsley on top.

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