Tuna Arrabbiata Linguine
Serves 4, Prep and Cook 25 mins
1 small onion, finely chopped 1 red capsicum, chopped 2 cloves garlic, crushed ¼-½ tsp dried chilli flakes 375g linguine 250g punnet cherry tomatoes, halved ¼ cup drained baby capers 2 chicken stock cubes, crumbled 425g can tuna in springwater, drained 50g baby spinach leaves Fresh basil pesto and basil leaves, to serve 1 Heat an oiled, large, deep frying pan over a medium heat. Add the onion, capsicum, garlic and chilli. Cook, stirring occasionally, until onion is soft. Add 1 litre (4 cups) water, pasta, tomatoes, capers and stock cubes. Season with salt and pepper.
2 Bring to boil. Reduce heat. Gently boil, stirring occasionally, for about 8 minutes, or until pasta is tender and liquid is almost absorbed.…
