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.
PLOUGH WAY DELI TOP TIP
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.