Sicilian spaghetti with tuna & capers
We love a pasta recipe where the sauce is made in the time it takes to boil the spaghetti. Keeping pantry stars like jarred peppers, capers, and canned tuna around means you need only a few ingredients to whip up an Italian seaside-inspired dish. Now, that’s amore.
Uncooked whole wheat spaghetti
2 tsp(s), divided
3 clove(s), large, thinly sliced
Crushed red pepper flakes
¼ tsp(s), plus more for serving
Water-packed tuna fish, drained
9 oz, 2 cans, 4.5 oz each
Roasted red peppers (packed in water)
1½ cup(s), sliced
2 tbsp(s), drained
½ tsp(s), plus more for salting the pasta water
½ cup(s), chopped
1 tsp(s), finely grated, plus 1 1⁄2 tbsp juice
- Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, in a 12-inch nonstick skillet, heat 2 tsp oil on medium-low. Add the garlic and crushed red pepper and cook until golden, 2 to 4 minutes, stirring frequently. Stir in the tuna, breaking it up with a wooden spoon. Stir in the roasted peppers, capers, and salt and cook until just heated through, about 2 minutes.
- Reserve 1 cup of the pasta cooking water. Drain the pasta and add to the skillet. Add about 1⁄2 cup of the cooking water and toss to coat. Stir in the parsley, lemon zest and juice, and remaining 2 tbsp oil and toss until well combined. Serve the pasta with more crushed red pepper.
- Per serving (11⁄2 cups)