White pasta, dry
50 g, spaghetti
½ teaspoons, level
Olives, in Brine
8 individual, halved
Tuna in spring water, drained
1 can(s), medium, drained, drained and flaked
1 tablespoons, chopped, to serve
¼ zest(s) of 1, to serve
- Bring a pan of water to the boil, add the pasta and cook for 8-9 minutes until al dente. Drain, reserving 250ml of the pasta cooking water
- Set a nonstick frying pan over a high heat and toast the pine nuts for 2 minutes. Remove from the pan and set aside.Add the fennel seeds to the pan and toast for 1 minute, then add the olives, sultanas and a splash of pasta water. Bring to a simmer and cook for 2-3 minutes.
- Toss the pasta with the sauce, adding more pasta water if needed, then fold through the tuna and toasted pine nuts. Season to taste and serve topped with the parsley and lemon zest.