Tuna Spinach and Sun-Blushed Tomato Linguine

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  • 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

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.