Tuna, Chili And Herb Tagliatelle - cooking recipe

Ingredients

1/2 cup olive oil
1 tbsp capers
4 None anchovy fillets
2 cloves garlic, sliced
1 None red onion, cut into wedges
1 None red chili, deseeded, sliced
1 (15 oz) can tuna in spring water, 1/2 drained
12-16 oz fresh tagliatelle pasta
3.5 oz baby spinach
None None Parmesan cheese, finely grated, to serve
None None fresh chopped herbs, such as basil, thyme and/or parsley, to serve

Preparation

Warm olive oil in a large frying pan over medium heat. Add capers, anchovies, garlic, red onion and chili. Heat gently for 3-4 mins, to let flavors infuse and onion soften. Add tuna and heat through.
Meanwhile, cook pasta in boiling salted water until al dente, adding spinach for last minute.
Drain pasta and spinach. Add to tuna mixture and toss to combine. Distribute between serving bowl. Top with Parmesan and chopped herbs.