Cook the linguine according to packet instructions. Drain and set aside.
Heat the olive oil in a large frying pan, add the spinach and cook over a high heat for 1 – 2 minutes or until it has wilted. Season with salt and freshly ground black pepper.
Stir in the tomatoes, capers and no drain tuna, toss together until well combined and fork into the pasta. Serve immediately.
- 140g linguine or tagliatelle
- 2 tbsp extra virgin olive oil
- 85g baby leaf spinach
- 55g sunblushed tomatoes, chopped
- 1 tbsp capers
- 1 x can John West no drain less mess tuna
Total time required
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Recipe published with permission of John West.
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