•  400g spaghetti
•  2 tablespoons olive oil
•  ¼ cup (50g) salted capers, rinsed and drained
•  3 cloves garlic, crushed
•  2 small red chillies, chopped
•  2 x 185 g cans tuna, drained
•  1½ cups (300g) ricotta
•  sea salt and cracked black pepper
•  ¼ cup basil leaves, to serve

  Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, return to the pan and keep warm. Heat a non-stick frying pan over medium heat. Add oil and capers and cook for 30 seconds. Add garlic and chilli and cook for a further 1 minute. Add caper mixture to pasta with tuna and ricotta and toss until well combined. Top with basil leaves to serve. Serves 4.