Tuna, Caper, Lemon And Spinach Pasta - cooking recipe

Ingredients

13 oz fettuccine
1 can (7 oz) tuna in oil, drained, oil reserved
1 None red onion, chopped
1 cup jarred tomato pasta sauce with vegetables
2 tbsp baby capers
2 tbsp lemon juice
4 oz baby spinach leaves
None None dill sprigs, lemon wedges, to serve

Preparation

Cook fettuccine in a large saucepan of boiling water according to package directions. Drain pasta, reserving a little of the cooking liquid. Return pasta to the pan.
Meanwhile, heat 1 tbsp of the reserved oil in a large skillet on medium heat. Saute onion 4-5 mins, until golden. Add tuna, pasta sauce, capers and lemon juice. Cook, stirring, 2-3 mins, until heated through.
Spoon tuna mixture and spinach onto the cooked pasta and toss until well combined.
Serve pasta with dill and lemon wedges.