Creamy tuna pasta with pops of sweetcorn, crispy capers & a lemony kick. A family-friendly midweek pasta that’s speedy and satisfying.
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Serves
3
Linguine
Tinned Tuna
Frozen Sweetcorn
Capers
Red Chilli
Garlic Clove
Extra Mature Cheddar
Fresh Parsley
Lemon
Olive Oil
Salt
Black Pepper
Serves
3
Linguine
Tinned Tuna
Frozen Sweetcorn
Capers
Red Chilli
Garlic Clove
Extra Mature Cheddar
Fresh Parsley
Lemon
Olive Oil
Salt
Black Pepper
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Step 1.
1 Adult Serving = 2 Kids Servings
Bring a large saucepan of salted water to the boil.
Step 2.
Meanwhile, heat half of the olive oil in a large frying pan over a medium heat. Pat the capers and a quarter of the sweetcorn dry. Thinly slice the chilli and garlic. Add the capers and sweetcorn to the pan and fry until crisp, 8–10 mins, adding the chilli and garlic for the final 2 mins until the garlic just starts to turn golden. Transfer to a bowl with a slotted spoon. Finely zest the lemon, squeeze over a quarter of the juice and toss with the roughly chopped parsley — this is your crispy topping for the adults.
Step 3.
Once the water’s boiling, add the linguine and cook following pack instructions. Drain, reserving a mugful of the pasta water.
Step 4.
Grate the cheese and cut the remaining lemon into wedges.
Step 5.
Tip the pasta into the frying pan over a medium heat with the drained tuna, remaining sweetcorn, most of the cheese and the rest of the olive oil. Add splashes of pasta water, tossing, until you’ve got a creamy sauce
Step 6.
Serve up!
Kids Plate: Dish up the pasta and top with extra grated cheese.
Parents Plate: Serve the pasta with the crispy caper mixture on top. Add lemon wedges on the side.
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9 days ago
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