Spaghetti with Tuna and Caper Sauce

By courtneyepowell

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.