NZ Woman's Weekly

Tuna, chilli and herb tagliatelle recipe

Tuna pasta
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Serves 4

This is a really simple dish to put together. It uses a warm oil dressing to which you can add more of your favourite things, such as cherry tomatoes or capsicum. Be sure to serve it with plenty of parmesan cheese and fresh chopped herbs for a fresh twist. If you can’t find tagliatelle (flat pasta strips), then substitute for spaghetti or fettuccini.

  • ½ cup olive oil
  • 1 tbsp capers
  • 3-4 anchovy fillets
  • 2 cloves garlic, sliced
  • 1 red onion, cut into wedges
  • 1 red chilli, deseeded, sliced
  • 425g tin tuna in spring water, half drained
  • 4 portions fresh tagliatelle pasta
  • 100g baby spinach leaves
  • Parmesan cheese, finely grated, to serve
  • Fresh chopped herbs, such as basil, thyme, Italian parsley etc, to serve
  1. Warm oil in a large frying pan and add the capers, anchovies, garlic, red onion and chilli. Heat gently for 3-4 minutes to let the flavours infuse and onion soften but not colour too much. Add the tuna and heat through.
  2. Meanwhile, cook pasta in plenty of boiling water. When it’s nearly finished cooking, add the spinach to the pot and cook for 1 minute more until bright green and wilted. Drain the pasta and spinach and toss with the tuna mixture.
  3. Serve in bowls with plenty of parmesan and chopped herbs.


About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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