Pasta al Tonno (Valerie Bertinelli)

By peridot728

Ingredients

• Kosher salt and freshly ground black pepper
• 8 ounces spaghetti
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon capers
• 1 clove garlic, finely chopped
• One 10-ounce jar tomato bruschetta topping
• 1/4 teaspoon crushed red pepper flakes
• One 6- to 7-ounce jar Italian tuna in olive oil, drained and flaked
• 3 tablespoons chopped fresh flat-leaf parsley

Preparation

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.

Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.