Spaghetti with tuna, capers and lemon

Step 1

Cook spaghetti in a large pan of boiling salted water, according to packet directions. Drain, reserving 1/2 cup cooking liquid. Return spaghetti to pan.

Step 2

Meanwhile, heat oil in a frying pan on high. Cook spring onions, garlic and capers for 1 min, or until fragrant. Add lemon zest and juice. Stir to combine. Add tomatoes and cook for 1 min, or until skins begin to split. Add tuna and bocconcini and gently toss to combine.

Step 3

Immediately add to hot spaghetti with basil and reserved liquid. Toss to combine. Serve immediately.