This simple tuna pasta sings with the bright flavours of garlic, lemon and chilli. The sweet pop of cherry tomatoes, salty capers and plenty of fresh parsley harmonise flavours for delicious bowls that are on the table in just half-an-hour.
Cook pasta in a saucepan of salted, boiling water for 8–10 minutes or until al dente. Reserve 20ml (1 tablespoon) of pasta cooking water and drain pasta and set aside.
Peel and crush garlic. Finely chop parsley stems and leaves. Finely grate and juice lemon.
Halve cherry tomatoes and open tins of tuna.
Heat olive oil in a medium frypan over medium heat. Add garlic, chilli flakes and capers, and cook, stirring, for 1 minute or until fragrant.
Add pasta, parsley, lemon zest and juice to frypan. Add tuna with oil from the cans, season with salt and pepper and carefully combine without breaking up tuna too much. Cook for a further 1–2 minutes or until heated through.
Remove from heat and stir through cherry tomato and reserved pasta cooking water and stir to combine. Toss salad leaves with your favourite dressing. Divide pasta between bowls and sprinkle with parmesan. Serve with salad on the side.