2 tablespoons CocoPacific Virgin Coconut Oil
2 tablespoons Extra Virgin Olive Oil
4 gloves garlic, crushed
1 can Tuna in brine, drained
¼ cup chopped black olives
3 tablespoons finely chopped red bell peppers
3 tablespoons chopped capers
1 tablespoon Italian seasoning or dried basil leaves
Salt and pepper to taste
1 (400 gram) pack spaghetti noodles, cooked al dente
1 cup chopped fresh white cheese (ricotta or feta)
In a pan, heat both the oils. Fry the garlic until lightly browned. Add the tuna, peppers and capers.
Stir-fry for a few minutes.
Season with salt, pepper and Italian seasoning. Put in the pasta and toss to coat with the tuna mixture.
You may add more CocoPacific Virgin Coconut Oil if pasta looks dry.
Transfer to a platter and top with the cheese.Go Back