This spaghetti is delicious and simple to put together, perfectly sweet and salty. A big thank you to our friends at Sydney Food Sisters for the cracking recipe!

Ingredients

500g Barilla Spaghetti
3 tablespoons Berio Extra Virgin Olive Oil
2 red onions, thinly sliced
2 x 180g Tuna Fillets in Olive Oil
1/2 cup pine nuts, toasted
110g baby capers in vinegar, drained
1/2 cup green olives
1/2 cup chopped parsley
2 cups baby rocket
Maldon Sea Salt & pepper, to taste
lemon wedges (optional)
Chilli, chopped (optional)

Instructions

Cook spaghetti according to packet instructions.

In a large frypan, sauté the onions in oil on medium heat for approximately 6 minutes until caramelised. Add the spaghetti to the pan and mix through. Add tuna (with the oil in the jar), pine nuts, capers, green olives and parsley, and stir until the spaghetti is well coated.

Just before serving, fold through the baby rocket. Season with salt and pepper, to taste. Serve with a drizzle of Extra Virgin Olive Oil, a squeeze of lemon and fresh chilli.

Recipe by: Sydney Food Sisters