(Serves 4)

  • 250 g spaghetti
  • Half an onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 30 ml capers
  • 30 ml finely chopped parsley
  • Juice of 1 lemon
  • 2 cans (170 g each) tuna, drained
  • 50 ml olive oil
  • 8 anchovy fillets
  • Salt and freshly ground black pepper to taste

Cook spaghetti according to instructions on pack. Combine rest of the ingredients and season with just a little salt and black pepper. Drain pasta and mix everything well.