Tuna Chilli Spaghetti

Ingredients

• 400g / 14.1oz Wholemeal spaghetti
• 1 tbsp Extra virgin olive oil
• 200g / 7.1oz finely diced Mushrooms
• 1 finely diced Red onion
• 1 crushed Garlic clove
• 2 Anchovy fillets
• 425g / 15oz drained Tin tuna
• 2 x 400g tins / 2 x 14.1oz tins no-added-salt Crushed tomatoes
• 1 tbsp roughly chopped Flat-leaf parsley leaves
• 120g / 4.2oz Baby spinach
• 1/2 tsp Freshly ground black pepper
• 60g / 2.1oz crumbled Feta cheese

Preparation

1. Bring a large saucepan of water to the boil. Cook 400g / 14.1oz wholemeal spaghetti according to the packet instructions until al dente, then drain.
2. Meanwhile, heat 1 tbsp extra virgin olive oil in a large frying pan over medium heat. Sauté 200g / 7.1oz finely diced mushrooms, 1 finely diced red onion, 1 crushed garlic clove, and 2 anchovy fillets until softened.
3. Stir in 425g / 15oz drained tin tuna and optional 1 bird's eye chilli, finely chopped.
4. Add 2 x 400g / 14.1oz tins of no-added-salt crushed tomatoes and 1 tbsp roughly chopped flat-leaf parsley leaves. Gently simmer for 10 minutes or until the sauce has thickened slightly.
5. Stir in 120g / 4.2oz baby spinach and season with 1/2 tsp freshly ground black pepper.
6. Stir the pasta through the sauce or divide the pasta among serving bowls and top with the sauce. Serve sprinkled with 60g / 2.1oz crumbled feta cheese.