Nutrition balance score
Great
Glycemic Index
55
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories839.4 kcal (42%)
Total Fat36.2 g (52%)
Carbs73.5 g (28%)
Sugars3.3 g (4%)
Protein55 g (110%)
Sodium717.6 mg (36%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
0.5 lbspaghetti
ΒΌ 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
3 canstuna 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.
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