Sicilian · dinner
Sicilian Tuna Pasta with Capers
A Sicilian pantry classic that uses fresh herbs and seafood early in the week, ready in 20 minutes.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $12
Ingredients
For 2 servings
Pantry & grains
- whole wheat spaghetti6 oz
- olive oil2 tbsp
Cans & jars
- olive oil-packed tuna1 jar
Produce
- cherry tomato10 oz
- garlic3 clove
- lemon1
- flat-leaf parsley1 bunch
Sauces & condiments
- caper2 tbsp
Spices
- red pepper flake¼ tsp
- salt1 tsp
Method
- 1
Boil salted water and cook spaghetti until al dente, about 9 minutes; reserve 1/2 cup pasta water.
- 2
Heat olive oil in a large skillet over medium. Add sliced garlic and pepper flakes; cook 30 seconds.
- 3
Add halved tomatoes and capers; cook 6 minutes until tomatoes burst.
- 4
Stir in drained tuna with its oil, breaking it into chunks, and warm 1 minute.
- 5
Toss in pasta, a splash of pasta water, lemon zest and juice, and chopped parsley.
Kitchen note
Save half the parsley and lemons for the salmon and bean dinners later this week.Approximate per serving: 610 calories, 35g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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