My girlfriend Claire and I ate this dish in a restaurant in Venice last year, so had a go at recreating it. It's completely delicious and pretty cheap and easy to prepare. Make sure you drink the leftover cooking wine with your meal!

Serves 2
Time: about 20 minutes
Cost: about £1.25 a head

6 tbsp olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
Handful of chopped parsley
3 tbsp capers, rinsed
10 cherry tomatoes, halved
200 ml white wine
300 g tinned or fresh tuna
Salt
Pepper
300g spaghetti

1) Heat oil in saucepan and add onion and garlic. Fry gently until onion is translucent.

2) Add parsley, tomatoes, capers and white wine. Bring to boil and reduce by half.

3) Add tuna and cook lightly for a further 10 minutes. Season.

4) Meanwhile, cook spaghetti in boiling water.

5) Mix the sauce with the drained pasta and serve. Garnish with parsley.

You can find more of Guy's recipes and tips in The Ultimate Student Cookbook. He was one of the three student co-authors.

 

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