Ingredients
- 250-350 g spaghetti
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 jar or tin albacore tuna packed in olive oil, drained and flaked (I used a 190 g jar)
- 2 tablespoons capers (brined) (50 g), finely chopped
- 6 pitted green olives, finely chopped
- pinch of cayenne pepper
- sea salt and freshly ground pepper, to taste
- extra-virgin olive oil, as needed
- parsley, garnish
- 15-20 cherry tomatoes, diced (optional)
Instructions
- Fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
- Meanwhile, in a medium bowl, add the shallot, garlic, tuna, capers, and olives. Season with a pinch of cayenne and salt and pepper. Using a fork, mix together until well combined. Stir in a little olive oil. Continue to add more olive oil until the pesto reaches the desired consistency. It should become a smooth-ish paste.
- Drain the pasta and toss with the pesto. Transfer to two serving plates, garnish with parsley and finish with a dribble of olive oil (and cherry tomatoes, if using) Enjoy!
Nutrition
Notes
I have a dried red chili pepper grinder, so I like to add a little fresh ground red chili pepper for an extra kick.