Spaghetti with tuna, capers and breadcrumbs

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and thinly slice garlic. Roughly chop parsley leaves and finely chop stems. Drain tuna and break up just a little.

Step 2

Heat 1 tablespoon oil in a large skillet over medium. Add panko and cook, tossing occasionally, until golden brown, about 4 minute. Transfer to a small bowl and wipe out skillet. Zest lemon over breadcrumbs and season with salt and pepper; toss to combine.

Step 3

Bring a large pot of boiling salted water to boil. Add spaghetti and cook until al dente, about 8 minutes. Reserve 1 cup pasta water, then drain spaghetti.

Step 4

Meanwhile, heat 2 tablespoon oil in the same large skillet over medium-high. Add garlic, parsley stems and ¼ teaspoon crushed red pepper and cook until fragrant, about 30 seconds. Add capers and cook until beginning to pop, about 2 minutes. Add tuna and toss to coat in oil.

Step 5

Add spaghetti to skillet along with ½ cup pasta water and cook, tossing gently, until liquid is reduced and coats the pasta, about 2 minutes. Add arugula and toss until just wilted. Squeeze half of lemon over, season to taste with salt and pepper and toss to combine.

Step 6

Serve pasta drizzled with oil, topped with chopped parsley and lemon breadcrumbs. Enjoy!