AT A GLANCE
400 gm dried spelt spaghetti (see note)
½ small Spanish onion, very thinly sliced
1 garlic clove, finely chopped
1 small red chilli, finely chopped, or to taste
1 tbsp red wine vinegar
100 gm kale, torn into bite-sized pieces
70 ml extra-virgin olive oil
Juice of 1 lemon, or to taste
150 gm canned or jarred tuna in oil, drained
To serve: coarsely chopped flat-leaf parsley and oregano
||Cook spaghetti in a large saucepan of salted boiling water until al dente (6-7 minutes), and drain, reserving 50ml cooking water.
||Meanwhile, combine onion, garlic, chilli and vinegar in a bowl and stand to soften. Combine kale, oil and lemon juice in a bowl and rub with your hands until slightly wilted (2-3 minutes), then season to taste.
||Toss onion mixture, kale mixture, tuna and herbs through hot pasta along with reserved cooking water, season to taste and serve hot.
Note Spelt spaghetti is available from select delicatessens.
KALE, CHILLIES, ITALIAN, FAST, ONIONS, MAIN, SPAGHETTI, WINTER, PASTA, TUNA, SEAFOOD, LEMONS, FISH
JOHN PAUL URIZAR
LUCY TWEED , EMMA KNOWLES