What we love about this recipe is that more often than not, it uses a lot of things that you already have in your pantry cupboard. To see a video of the recipe head to our Instagram account and check out our saved highlight titled ‘Tuna Spaghetti’.

1. Crush the garlic and finely dish the shallots
2. Add to a hot, well oiled pan and gently let it get nice and translucent
3. Use a sharp knife to very roughly chop your capers. It doesn’t matter if some remain whole
4. Once garlic and onions are translucent, add capers to the pan
5. Let them sizzle away for a few minutes. If it ever looks dry, simply add more olive oil
6. Add the tuna and the oil from the can to your pan using a wooden spatula to break it up
7. Let it sizzle for a few minutes (it should smell really good by now!)
8. Add your white wine to the mix and keep it at a nice, gentle bubble
9. Go ahead and add your chilli flakes. The spicier the better, in our opinion…
10. Juice your lemon and add to the pan, and season with salt & pepper, you don’t need too much salt since the capers are already very salty
11. Take the sauce off the head and get a pot of water on the boil with lots of salt in it
12. Place your spaghetti in the boiling water
13. Let it cook for about 2 minutes – less than what the packet may say
14. In the meantime, chop your parsley
15. With a few minutes left, get your sauce back on the boil and steal a cup of pasta water to add to the pan. This will emulsify it and really start to turn it into a proper sauce
16. When the pasta is ready, use tongs and take it straight from the pot to the pan so that it stays nice and slippery
17. Keep the pan on low heat as you use tongs to cover the spaghetti in your sauce
18. Add your parsley (save a little for serving) and make sure every is mixed together before plating
19. Serve with a grating of parmesan cheese, parsley and cracked pepper