Description
A quick and flavorful Italian main course featuring spaghetti tossed with tuna, capers, fresh lemon, and garlic. This easy stovetop recipe combines pantry staples into a light yet satisfying meal perfect for weeknights.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Sauce and Flavorings
- 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 Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Sauté Aromatics: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes, sautéing for 1 to 2 minutes until fragrant but not browned.
- Add Tuna and Capers: Stir the flaked tuna, rinsed capers, and cherry tomatoes (if using) into the skillet. Cook for another 2 to 3 minutes to combine flavors and warm through.
- Toss Pasta with Sauce: Add the cooked spaghetti to the skillet along with the lemon zest and lemon juice. Toss everything together well, adding some reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
- Season and Serve: Season with salt and black pepper to taste. Remove from heat, sprinkle chopped fresh parsley on top, and serve immediately. Optionally, garnish with grated Parmesan cheese.
Notes
- This dish is best with tuna packed in olive oil, but water-packed tuna can be used as an alternative.
- For variation, add olives or spinach to the skillet with the tuna and capers.
- Its quick preparation time makes it a perfect weeknight meal.
