Spaghetti Nicoise Fast

1. 1

   Cook the pasta in a large saucepan of boiling water until al dente. Meanwhile, place the eggs in a saucepan of cold water, bring to the boil and cook for 10 minutes. Drain, cool under cold water, then peel. Cut the eggs into quarters.

2. 2

   Finely grate the zest of the lemon to give 1 teaspoon of grated zest. Then, squeeze the lemon to give 2 tablespoons juice.

3. 3

   Empty the tuna and its oil into a large bowl. Add the olices, tomato halves, anchovies, lemon zest and juice, capers and the 2 tablespoons of the parsley.

4. 4

   Drain the pasta and rinse in a little cold water, then toss gently through the tuna mixture.

5. 5

   Divide among the serving bowls, garnish with egg and the remining chopped parsley, and serve.

* Per serving · 4 servings · Values may vary.