Tuna pasta with lemon and capers

Serves 2 · 20 minutes

INGREDIENTS

• 180g pasta (penne or fusilli)

• 2 tins (160g drained each) tuna in spring water

• 2 tbsp capers, drained

• Zest and juice of 1 lemon

• 2 tbsp olive oil

• 2 cloves garlic, minced

• Small bunch of fresh parsley, chopped

• Salt and black pepper

METHOD

1. Cook the pasta according to packet instructions. Reserve a cup of pasta water before draining.

2. While the pasta cooks, heat the olive oil in a large pan over low heat.

3. Add the garlic and cook gently for 1 minute — do not let it brown.

4. Add the capers and cook for another minute.

5. Drain the tuna and add to the pan, breaking it up gently.

6. Add the drained pasta along with a splash of pasta water and the lemon zest and juice.

7. Toss everything together, adding more pasta water if needed to loosen.

8. Stir in the parsley, season well, and serve.

Note: The pasta water is key — the starch helps the sauce coat the pasta. Don’t skip it. This is a store-cupboard meal that requires almost no fresh shopping.