Step 1: Bring a large pot of salted water to the boil over high heat. Add the fettuccini and cook.
Step 2: Meanwhile, heat a large heavy frying pan over high heat. Add 1 tablespoon of the oil, then add the garlic and red capsicum. Cook, stirring, for 1 minute. Reduce the heat to low and add the tuna, stirring to lightly break up the tuna. Then add your other fresh ingredients; baby spinach, grape tomatoes, red onion, cook for about 2 minutes. Season with salt and pepper.
Step 3: Add the spaghetti to the pan add a tablespoon (or 2) of Lucia's Arrabiata Sauce and toss to coat the pasta. Add lemon zest and toss. Season the pasta to taste with sea salt flakes and freshly ground black pepper.
Step 4: Using tongs, divide the pasta among four bowls. Drizzle olive oil over each serving and serve immediately.
Tuna in olive oil by Little Tuna
L'Abbruzzese fettuccine (lentil & maize fettuccini for GF option)
Lucia's Arrabiata Sauce
Olive oil by Macintyre Brook Grove
Salt by Mount Zero Pink Lake
Pepper (peppercorns by the Campagnolo family)
Lemon (zest finely grated)
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