Friday - - Recipe Cards -

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.

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