Tuna, Chili And Herb Tagliatelle

• 1/2 cup olive oil
• 1 tbsp capers
• 4 None anchovy fillets
• 2 cloves garlic, sliced
• 1 None red onion, cut into wedges
• 1 None red chili, deseeded, sliced
• 1 (15 oz) can tuna in spring water, 1/2 drained
• 12-16 oz fresh tagliatelle pasta
• 3.5 oz baby spinach
• None None Parmesan cheese, finely grated, to serve
• None None fresh chopped herbs, such as basil, thyme and/or parsley, to serve

1. Warm olive oil in a large frying pan over medium heat. Add capers, anchovies, garlic, red onion and chili. Heat gently for 3-4 mins, to let flavors infuse and onion soften. Add tuna and heat through.
2. Meanwhile, cook pasta in boiling salted water until al dente, adding spinach for last minute.
3. Drain pasta and spinach. Add to tuna mixture and toss to combine. Distribute between serving bowl. Top with Parmesan and chopped herbs.

olive oil, capers, anchovy fillets, garlic, red onion, red chili, water, tagliatelle pasta, baby spinach, parmesan cheese, herbs

Taken from recipes-plus.com/api/v2.0/recipes/37493 (may not work)