Spaghetti with Tuna and Caper Sauce

Name: Spaghetti with Tuna and Caper Sauce
Prep time: 20 min
Total time: 30 min
Ingredients: 12 ounces spaghetti; Coarse salt and freshly ground pepper; 10 ounces tuna packed in olive oil (from 1 to 2 tins); 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, plus 1 tablespoon juice (from 1 lemon); 2 tablespoons extra-virgin olive oil; 1/4 cup coarsely chopped fresh flat-leaf parsley leaves

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Prep Time: 20 minutes

Total: 30 minutes

Author : Martha Stewart

Ingredients

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12 ounces spaghettiCoarse salt and freshly ground pepper10 ounces tuna packed in olive oil (from 1 to 2 tins)3 cloves garlic, thinly sliced2 tablespoons capers, preferably salt-packed, rinsed and drainedPinch of red-pepper flakes, plus more for serving1 teaspoon grated lemon zest, plus 1 tablespoon juice (from 1 lemon)2 tablespoons extra-virgin olive oil1/4 cup coarsely chopped fresh flat-leaf parsley leaves

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Instructions

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Step 1

Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.

Step 2

Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.

Step 3

Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.