2 packs ripe Red Grape Tomatoes
1 tbsp capers, drained and rinsed
2 tbsp Chestnut Grove Extra Virgin Olive Oil
3 garlic cloves, finely chopped
1 red chilli, finely sliced (deseeded, if you prefer less heat)
175g Liguori Spaghetti
Zest and juice of 1 lemon, plus wedges to serve
1 jar Ortiz Bonito Spanish Tuna in Olive Oil, drained
1 bag Fresh Wild Rocket, half chopped
- Put the kettle on for your pasta water. Halve the tomatoes and chop the capers; set aside. Heat the olive oil over a very low heat in a frying pan. Add the chopped garlic and sliced chilli to the pan. Leave them to gently cook for 3-4 minutes – you don't want the garlic or chilli to colour, but for the flavours to infuse the oil.
- Meanwhile, add the pasta to a pan of boiling salt water and cook according to the pack instructions.
- Add the tomatoes, capers, lemon zest and lemon juice to the frying pan. Increase the heat to medium and cook, stirring, for 8 minutes – or until the tomatoes begin to collapse. Then add the drained tuna and cook for a further 2 minutes to heat through. Remove from the heat and stir in the chopped rocket. Season.
- Drain the pasta, then toss with the sauce. Divide between two bowls, top with the remaining rocket and serve with a lemon wedge or two on the side.