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Tuna Spinach and Sun-Blushed Tomato Linguine
Serves 4
Ingredients
- 140g linguine or tagliatelle
- 1 tbsp extra-virgin olive oil
- 100g baby leaf spinach
- 1 tsp fresh thyme leaves
- pinch salt and black pepper
- 55g sun-blushed tomatoes, chopped
- 1 tbsp capers
- 1 can of John West Infusions Tuna Lemon & Thyme
-4039-400x400.png "Infusions Tuna Lemon & Thyme")
Made with
Infusions Tuna Lemon & Thyme
Infusions Tuna Lemon & Thyme
Tuna with zesty lemon and thyme-infused extra virgin olive oil. Super served cold with a salad. The convenient, no-drain pot and easy-open lid also make this an easy lunch to whip up at home or at the office.
Step 1
Cook the linguine according to packet instructions. Drain and set aside.
Step 2
Heat the olive oil in a large frying pan, add the spinach and cook over a high heat for 1-2 minutes or until it has wilted. Season with the thyme, salt and freshly ground black pepper.
Step 3
Stir in the tomatoes, capers and John West Infusions Tuna Lemon & Thyme, toss together until well combined and fork into the pasta. Serve immediately.
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