10-Min Tuna, Lemon & Caper Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now let's get started!

Boil a kettle

Chop the spring onions roughly (chop them in one bunch for speed!)

Chop the basil roughly, including the stalks

Peel half of the Italian hard cheese until you have a pile of shavings (set these aside for serving!)

Grate the remaining Italian hard cheese

Add the quick cook spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for just 2 min or until cooked with a slight bite (it will keep cooking in the sauce later!)

Once done, drain the spaghetti reserving a large cup of the starchy pasta water

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] olive oil over a medium-high heat

Meanwhile, drain the tuna

Once hot, add the sliced spring onion, capers, roasted garlic paste and drained tuna to the pan and cook for 30 sec

Add the drained spaghetti with the juice of 1/2 [1] lemon, the grated cheese and a generous pinch of salt and pepper

Add a splash of the starchy pasta water with a generous drizzle of olive oil and give everything a good mix up

Cook for 30 sec further or until the sauce beings to stick to the pasta

Remove the pan from the heat and stir through the chopped basil – this is your tuna, lemon & caper spaghetti 

Cut the remaining lemon into wedges