TUNA AND LEMON SPAGHETTI
Prep time 10 mins Cooking time 15 mins Serves 4 500g spaghetti 50ml olive oil 50ml butter 1 garlic clove, finely chopped 1 red chilli, seeded and chopped Juice and zest of 1 lemon 2 tins tuna, drained and flaked 100g olives, pitted 2 tbsp capers Handful of fresh basil, rinsed Cook the pasta according to the package instructions until al dente. Drain and keep warm. Heat oil and butter together. Add garlic and chilli and saute until glossy, but don’t allow them to colour. Add lemon juice and zest. Take the pan of the heat, add the pasta along with tuna, olives and capers. Sprinkle the basil over and season with salt and freshly ground pepper. Toss until well combined. Serve immediately.