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  • Quick
  • Easy
  • Serves 4
  • 13 mins cook

Tuna, chilli and herb tagliatelle

The super bowl! Curl up on cold nights with a heart-warming meal in hand


Tuna, chilli and herb tagliatelle

  • 1/2 cup olive oil
  • 1 tbsp capers
  • 4 anchovy fillets
  • 2 cloves garlic, sliced
  • 1 red onion, cut into wedges
  • 1 red chilli, deseeded, sliced
  • 425 g tin tuna in spring water, half drained
  • 4 portions fresh tagliatelle pasta
  • 100 g baby spinach leaves
  • parmesan cheese, finely grated, to serve
  • fresh chopped herbs, such as basil, thyme, italian parsley etc, to serve


  1. Warm oil in a large frying pan and add the capers, anchovies, garlic, red onion and chilli. Heat gently for 3-4 minutes to let the flavours infuse and onion soften but not colour too much. Add the tuna and heat through.
  2. Meanwhile, cook pasta in plenty of boiling water. When it’s nearly finished cooking, add the spinach to the pot and cook for 1 minute more until bright green and wilted.
  3. Drain the pasta and spinach and toss with the tuna mixture.
  4. Serve in bowls with plenty of parmesan and chopped herbs.


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