Description
A delightful dish of Spaghetti with Tuna and Capers, infused with the briny flavors of capers and lemon, making for a quick and satisfying meal.
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (optional)
- 1 can (5–6 oz) tuna in olive oil (drained and flaked)
- 2 tablespoons capers (rinsed and drained)
- ½ cup cherry tomatoes (halved, optional)
- zest and juice of 1 lemon
- salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- grated Parmesan for serving (optional)
Instructions
- Cook the Spaghetti: Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Prepare the Sauce: Sauté garlic and red pepper flakes in olive oil. Add tuna, capers, tomatoes, and cook briefly. Combine with cooked spaghetti, lemon zest, and juice.
- Finish and Serve: Toss well, adjust consistency with pasta water, season, garnish with parsley, and Parmesan. Serve hot.
Notes
- This dish is excellent with oil-packed tuna, but water-packed tuna can also be used.
- Feel free to add olives or spinach for variation.
- Perfect for weeknight dinners due to its quick preparation.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 25 mg
