20 Min Serves 2
- 2 tbsp olive oil, plus a drizzle to serve
- 1 tsp chilli flakes
- 2 garlic cloves, finely sliced
- 1 x 400g tin of chopped tomatoes
- Salt and black pepper
- 150g wholewheat spaghetti
- 2 x 80g pots John West Infusions Tuna Sun-dried Tomato
- ¼ tsp red wine vinegar
- 10 cherry tomatoes, halved
Heat the oil in a pan over a medium heat and cook the chilli flakes for 30 seconds. Add the garlic and cook for another 30 seconds until lightly golden.
Stir in the chopped tinned tomatoes and a generous pinch of salt, breaking up the tomatoes with a spoon. Simmer for 15 minutes until thickened.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to package instructions. Drain the pasta, reserving a little of the cooking water.
Stir the John West Infusions Sun-Dried Tomato Tuna into the sauce along with the red wine vinegar. Add the fresh tomatoes. Season to taste and heat through for 1-2 minutes, adding a splash or two of the pasta cooking water to loosen the sauce slightly.
Stir in the spaghetti until coated in the sauce, then divide between two bowls. Drizzle over a little oil and serve.
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