Tuna, Caper & Chili Spaghetti

Ingredients

• Spaghetti

  Dry pasta, enriched

  4 oz or 113g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Capers

  Canned

  1 tbsp, drained or 9g

• Parsley

  Raw

  ¼ cup or 15g

• Tuna

  Fish, light, canned in water, drained solids

  5 oz or 142g

• Arugula

  Raw

  4 cup or 80g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the spaghetti in a large pan of well-salted water for 9-11 minutes until al dente.
2. In a wide frying pan, heat the olive oil over very low heat and gently cook the sliced garlic and chopped chili to infuse the oil. Remove from heat if the garlic turns past light golden to avoid bitterness.
3. Drain the pasta, reserving a cupful of the cooking water. Add the spaghetti to the frying pan and toss in the infused oil over low heat, adding a little pasta water to create a sauce that coats the pasta. Fold in the capers, chopped parsley, tuna, and season to taste.
4. Toss the arugula and lemon juice through the spaghetti and serve.

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