Tuna Spaghetti

Name: Tuna Spaghetti
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 lb. Spaghetti; 1/4 cup extra virgin olive oil; 2 Tablespoons capers, dried on paper towel, divided; 3 cloves garlic, thinly sliced; 2 anchovies packed in oil; Freshly ground black pepper, to taste; 1 Tablespoon jarred crushed Calabrian chilies or red pepper flakes, to taste; 3 cans of tuna in olive oil; 15 ounce can white kidney beans, drained; 1 teaspoon caper brine; 1 handful flat leaf parsley, chopped; 1 lemon, zest & juice

5 steps

Updated at: Mon, 02 Sep 2024 23:00:29 GMT

Nutrition balance score

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Ingredients

3 servings

0.5 lbspaghetti

¼ cupextra virgin olive oil

2 Tablespoonscapers

dried on paper towel, divided

3cloves garlic

thinly sliced

2anchovies packed in oil

freshly ground black pepper

to taste

1 Tablespooncrushed Calabrian chilies flakes

jarred, or red pepper, to taste

3cans of tuna in olive oil

15 ouncecan white kidney beans

drained

1 teaspooncaper brine

1 handfulflat leaf parsley

chopped

1lemon

zest & juice

Instructions

Step 1

Bring well-salted pot of water to boil. Cool spaghetti according to package.

Step 2

Meanwhile, heat olive oil in large frying pan over medium heat. Add 1 Tablespoon capers, carefully fry til they pop. Remove & set aside. Turn off heat, let oil cool 2 minutes.

Step 3

Roughly chop remaining 1 Tablespoon of capers, place in frying pan along with: garlic, anchovies, & pepper. Let cook in residual heat til garlic is soft. Turn heat to low, if needed. Once garlic is soft, add chilies, tuna & its oil (OR 2 Tablespoons EVOO), kidney beans & caper brine. Mix, breaking tuna into large chunks.

Step 4

Once spaghetti is cooked, reserve 1 cup cooking water. Drain spaghetti & add to pan with 1/4 cup cooking water. Toss well, adding more cooking water as needed if pasta is dry.

Step 5

Add parsley, lemon zest & juice, and remaining capers. Toss well. Adjust seasoning. Garnish with more parsley.