2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, crushed 1 red chilli, deseeded and chopped 4 tomatoes, chopped roughly 2 x 7oz/200g tins tuna 2 Tsp. capers, lightly crushed 1/2 wineglass white wine salt and freshly ground black pepper 1 Tbs. fresh snipped chives 12oz/35og fresh green and white egg tagliatelle extra snipped chives to decorate
Instructions
1) Heat oil i pan and fry onion, garlic and chilli until soft but not brown. Add tomatoes and stir around until beginning to go soft but not too mushy. Drain and flake tuna and add to pan with capers. Pour over wine. Bring to the boil and simmer for 2 minutes.
2) Season with salt and freshly ground black pepper and sprinkle in chives.
3) Bring a large pan of salted water to the boil. Add pasta and cook for about 3 minutes or according to instructions on packet. It should be soft but still with bite. Drain and place in a large bowl.
4) Add hot tuna and caper mix and toss through. Serve in warmed bowls decorated with a few extra snipped chives.
