Wholegrain pasta with tuna, capers and tomatoes

• 80 gwholegrain pasta(dry)
• 100 gtuna(in water, drained)
• 100 gcherry tomatoes(halved)
• 10 gcapers(drained)
• 1 clovesgarlic
• 10 mlolive oil
• ½lemon
• 7 ½ gparsley
• ¼ tspchilli flakes

Instructions

1. 1

   Cook 80 g wholegrain pasta in salted water until al dente, reserve a cup of pasta water, then drain.

2. 2

   Heat 10 ml olive oil in a large pan, sauté 1 cloves garlic and ¼ tsp chilli flakes for 30 seconds — don't let them brown.

3. 3

   Add 100 g cherry tomatoes and 10 g capers, simmer 3 minutes until tomatoes burst.

4. 4

   Flake in 100 g tuna, finish with juice and zest of ½ lemon.

5. 5

   Add pasta and 50 ml of pasta water, toss until a glossy sauce coats the noodles. Serve sprinkled with 7 ½ g parsley.

Nutrition per 100 g