Marianna's Favourite Spaghetti with tuna and capers


(serves 4)

  • 1 tablespoon Pratolino olive oil

  • 1 onion, chopped

  • 2 cloves crushed garlic

  • 1 tablespoon Italcarciofi capers

  • 1 (400g) tin La Fiammante chopped tomatoes

  • 1 tablespoon Sunita lemon juice

  • a handful chopped fresh parsley

  • 1/4 teaspoon dried Amato crushed chillies

  • 2 (185g) tins Rio Mare tuna in olive oil

  • 1 (500g) pack Rummo spaghetti or lingu


In a large frying pan, heat the oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice and parsley. Season with crushed chillies to taste. Simmer gently for 3 minutes to thicken sauce. Stir in tuna and heat through.

While sauce is cooking, add the pasta to a large pot of rapidly boiling water and cook until just tender. Drain well. Toss pasta with sauce, and serve.


If you enjoy black olives, a few black olives roughly chopped and tossed in will add some texture and lift this dish to another level.