This pasta dish is a great fallback for when you haven’t had time to visit the supermarket and need to rely on what’s in the cupboard. It is easy and quick to make and tastes delicious.
1 clove garlic, crushed
1 jar of preserved tuna (canned tuna in olive oil also works fine)
1/4 cup baby capers
1 cup flat-leaf parsley, roughly chopped
1/4 cup olive oil
Juice of half a lemon
100g feta, crumbled
Shaved Parmesan cheese (optional)
Lightly fry the garlic in olive oil until translucent, add capers and warm through. Remove from heat and add chunks of preserved tuna, lemon juice and parsley. Set aside. Cook spaghetti until al dente, drain and add to tuna mix. Return to low heat and stir through, seasoning with salt and pepper. Serve topped with crumbled feta, extra lemon and Parmesan cheese (optional). Enjoy!