Tuna Spaghetti
This tuna spaghetti dish is made mainly of ingredients most folks have in their pantries. It’s light but comforting and a great addition to your weeknight meal arsenal. It’s also very flexible; you can adjust the spice, add some tomatoes, or include a green vegetable. Spinach, chopped broccolini, kale, peas, and zucchini all work well. You could also brown the garlic for some nuttiness or even use pre-roasted garlic for a sweet, mellow flavour. The possibilities are endless! Pair this recipe with Terre Di Chieti Zaccagnini Tralcetto Pinot Grigio or Peroni Nastro Azzurro beer.Ingredients
Serves 2 to 3
salt, for cooking spaghetti, plus more to taste
½ lb (225 g) spaghetti
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) capers, dried on paper towel, divided
3 cloves garlic, thinly sliced
2 anchovies packed in oil
freshly ground black pepper, to taste
1 tbsp (15 ml) jarred crushed Calabrian chilies or red pepper chili flakes, to taste
3 × 5 oz (140 g) cans tuna in olive oil (oil is used in recipe so do not drain)
1 × 15 oz (425 g) can cannellini beans, drained
1 tsp (5 ml) caper brine
1 handful fresh flat-leaf parsley leaves, roughly chopped, plus more for garnish
1 lemon, zest and juice
Instructions
- Bring a large saucepan of well-salted water to a boil over high heat. Cook spaghetti according to package directions.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Add 1 tbsp (15 ml) capers and carefully fry until they pop. Remove capers and set aside. Turn off heat and let oil cool for 2 minutes.
- Roughly chop remaining 1 tbsp (15 ml) capers and place them in frying pan along with garlic, anchovies and pepper. Let cook in residual heat until garlic is soft. Turn heat to low if needed. Once garlic is soft, add chilies, tuna and its oil, cannellini beans and caper brine. Mix, breaking tuna into large chunks.
- Once spaghetti is cooked, reserve 1 cup (250 ml) cooking water. Drain spaghetti and add to pan with ¼ cup (60 ml) cooking water. Toss well, adding more cooking water as needed if pasta is dry. Add parsley and lemon zest and juice, and toss well. Taste and adjust seasoning. Garnish with parsley.
- * Tuna canned in olive oil will result in a better taste, but if you only have tuna packed in water, drain water and add an extra 2 tbsp (30 ml) extra-virgin olive oil to the recipe.