INGREDIENTS
500 gs
spaghetti
2 tbsp
extra virgin olive oil
4 cloves
garlic
50 gs
capers
400 gs
cherry tomatoes
60 mls
red wine vinegar
2
g cans chilli-flavoured tuna
3 cups
flat-leaf parsley leaves
2 tbsp
lemon zest
1 serving
sea salt and cracked pepper
80 mls
lemon juice