350g gluten free spaghetti
1 tbsp chopped chives
500g fresh tomatoes
2 tbsp olive oil
1 red chili
140g tin tuna in brine, drained
1 handful rocket
Cook the gluten free spaghetti in plenty of boiling water according to pack instructions.
Meanwhile, finely chop the tomatoes and put in a large pan with the oil.
Halve, deseed and finely chop the chili, then add to the pan.
Gently heat through for a few mins, stirring well then add the chives.
Drain the pasta and add to the sauce, then break up the tuna and add to the pan.
Season if you like, then toss well and serve with the rocket.
Recipe adapted from: Good Food