Buckwheat Pasta with Tuna & Capers

Instructions

Get all your prepped ingredients lined up. Add a good slug of olive oil to a large heavy based frying pan. At the same time pop your pasta on to boil (I normally add a slug of oil to the water, a splash of lemon juice and a little salt). Add the capers and crushed garlic to the warmed oil in the frying pan and allow to cook a little before adding the anchovies. Stir the anchovies around until they dissolve into the oil and capers, this takes about 5 minutes. Once they have dissolved add the drained tin of tuna and mix in. Once your pasta has cooked to Al Dente (around 10 minutes), drain off the water and add the pasta to the frying pan, mixing in well. Then add the chilli flakes, olives, spinach and some grated Parmesan to the pan, stir in and heat through. Finally, add in the parsley, lemon juice and a good few rounds of cracked black pepper, stir in well. Serve up with some steamed broccoli and dress with a little more Parmesan. It's heavenly!

If you liked this recipe, you might also like my super simple pesto pasta dish. Also, check out my course, Nutritionally Balanced Dinners Made Simple, for a complete course in enjoying nutritionally balanced dinners every night of the week.