Name: Kale, lemon and tuna spaghetti
Yield: 4
Ingredients: 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

Ingredients

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

Method

1.Cook spaghetti in a large saucepan of salted boiling water until al dente (6-7 minutes), and drain, reserving 50ml cooking water.

2.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.

3.Toss onion mixture, kale mixture, tuna and herbs through hot pasta along with reserved cooking water, season to taste and serve hot.