A simple, pantry-handy meal! This Spaghetti with Tuna and Lemon-Caper Sauce is made with canned albacore, garlic, capers and lemon — perfect for quick weeknight dinners!
INGREDIENTS:
12 ounces spaghetti
Coarse salt and freshly ground pepper
10-12 ounces albacore packed in olive oil
3 cloves garlic, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed and drained
Pinch of red-pepper flakes, plus more for serving
1 teaspoon grated lemon zest
1 tablespoon juice
2 tablespoons extra-virgin olive oil
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
INSTRUCTIONS:
Bring a large pot of salted water to a boil and cook pasta until al dente. Before draining, reserve 1 1/2 cups of the pasta water.
In a large skillet over medium heat, add the albacore along with its oil and garlic. Sauté for about 5 minutes, stirring occasionally, until the garlic turns golden. Stir in capers and red pepper flakes, letting them cook for about 30 seconds.
Pour in 1 cup of the reserved pasta water and bring the mixture to a simmer. Add the drained pasta to the skillet, tossing it with the sauce until the liquid reduces and coats the pasta.
Remove the skillet from heat, then mix in lemon zest, lemon juice, a drizzle of olive oil, and parsley. Season with freshly ground pepper. If needed, add more of the reserved pasta water, a few tablespoons at a time, to achieve the perfect saucy consistency.
Serve with an extra sprinkle of red pepper flakes for a bit more heat. Enjoy!
Servings: 4
SOURCE: Adapted from recipe by Martha Stewart
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