Serves 4.
Preparation and Cooking time - 30 mins
400g Italian spaghetti, or fresh local spaghetti if available. Spinach
pasta is very tasty.
185g can of tuna in olive oil
3tbs capers
Zest of 1 lemon
1 red chilli, thinly sliced
2 spring onions (green shallots) thinly sliced
1 handful rocket leaves (arugula, rocquette)
4 fresh eggs - preferably free range
salt and freshly ground black pepper to taste
Extra Virgin olive oil for dribbling over
Method:
cook spaghetti in plenty of salted boiling water until al dente. Drain
and divide evenly between four dishes. Keep warm for a few minutes,
While you:
Sprinkle the tuna, zest, capers, chilli and rocket evenly over the
spaghetti.
Season with salt and pepper. MEANWHILE, you are soft boiling the eggs:
Place the eggs in a saucepan of cold water and bring to the boil, and
boil for three minutes only.
Remove from heat, run the eggs under cold water to stop cooking, peel
the shell and break an egg over each portion of the hot spaghetti.
Drizzle a little extra virgin olive oil over each portion if you want
to.
Mix everything and eat while hot!
Chris Hollyer
