Meals and Courses

Lemony Conchiglie with Tuna and Capers

cook 20 mins
Tags: Quick eats
  • 400 g (13 oz) conchiglie
  • 1 small garlic clove, crushed
  • juice and grated rind of 1/2 lemon
  • 5 tablespoons extra-virgin olive oil
  • 225 g (7 1/2 oz) can tuna in oil, drained
  • 2 tablespoons capers, rinsed and drained
  • large handful of flat-leaf parsley, chopped
  • salt and pepper
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Meanwhile, mix together the garlic, lemon juice and rind and olive oil in a bowl. Using a fork, break the tuna into large chunks and carefully stir into the dressing with the capers.
  • Drain the pasta, reserving a little of the cooking water, and return to the pan. Stir through the tuna and dressing, adding a little cooking water to loosen if needed. Season well, then stir in the parsley and serve immediately.
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