Tuna and Spinach Spaghetti

Bring a large pot of salted water to the boil. Add the spaghetti and cook for about 12 minutes or until al dente, stirring often to keep the strands separated. Drain the pasta, setting aside 1/2 cup of the pasta water.

Meanwhile, heat 1 tablespoon of the oil in a large frying pan. Add the chilli, onion and garlic and cook for 1 minute, stirring continuously. Then add the wine and cook for about 4 minutes, or until reduced by three-fourths. Stir in the remaining 2 tablespoons of the oil and season with salt and pepper. Reduce the heat to low and add the tuna, stirring to lightly break up the tuna.

Add the spaghetti to the pan and toss to coat with the liquid. Add the spinach and lemon zest and toss, adding enough of the reserved pasta water to make a light sauce. Simmer for 2 minutes or until spinach is softened. Season the pasta to taste with salt and black pepper.