What to eat tonight

Broccoli, tuna and lemon chilli spaghetti

The humble tin of tuna makes a wonderfully easy pasta supper (and it doesn’t have to be spaghetti – whatever you’ve got in the cupboard)

Posted

Brought to you in partnership with

Added on

The humble tin of tuna makes a wonderfully easy pasta supper (and it doesn’t have to be spaghetti – whatever you’ve got in the cupboard)

Posted

Brought to you in partnership with

  • Serves 2
  • Preparation time 8 minutes
  • Cooking time 12 minutes
  • 150g long-stemmed broccoli
  • 100g dried spaghetti
  • 100g cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1/4-1/2 tsp dried chilli flakes (depending on taste)
  • 2 tbsp fresh lemon juice
  • 120g can tuna steak, in water or brine, drained
  • Sea salt and freshly ground black pepper
  1. Half fill a large saucepan with water and bring it to the boil. Trim the broccoli and cut each stem into three pieces, leaving the heads whole.
  2. Add the spaghetti to the boiling water, return to the boil and cook for nine minutes, stirring occasionally. Add the broccoli to the pan and cook for two minutes more.
  3. Drain the pasta and broccoli in a colander. Then return them to the pan and add the tomatoes, olive oil, chilli flakes and lemon juice. Season with salt and pepper.
  4. Cook for two minutes, tossing with two wooden spoons until the spaghetti is lightly coated with the spices and the tomatoes are softened but still holding their shape.
  5. Flake the tuna into the pan and heat with the pasta for one minute more, tossing very gently so it doesn’t break up too much. Divide the pasta between two warmed plates using tongs or forks.

Recipe extracted from Without the Calories: Pasta and Rice

Recipe extracted from Without the Calories: Pasta and Rice

Without the Calories: Pasta and Rice by Justine Pattison

Published by Orion Books, photography by Cristian Barnett

£ 11.99

Buy
Tagged in:
quick and easy
Pasta
Fish
Spices

Tap below to add
the-pool.com to your homescreen

Close
Love The Pool? Support us and sign up to get your favourite stories straight to your inbox