This is a very quick and easy pasta dish that uses ingredients we almost always have on hand. The only exception is the oil-packed tuna, since we usually get water-packed; if all you have is water-packed I suspect you could make it work with that + another 2-3 tbsp of olive oil. The recipe relies on partially cooking the pasta ahead of time, then finishing it off in the liquid that gets absorbed to thicken and form the sauce.

The original recipe uses a single tin of tuna. We wanted it extra tuna-y and thus added a second.

Spaghetti with Tuna and Capers

Cook's Country, Feb/Mar 2021, by Bryan Roof (p. 16)

Ingredients

• 450g dried spaghetti
• 80mL (⅓ C) olive oil
• 8 garlic cloves, sliced thin
• 30mL (2 tbsp) capers
• ½ tsp red pepper flakes
• 1 140-200g tin of flaked tuna in oil, not drained
• 1 140-200g tin of flaked tuna in water, drained
• 120mL (½ C) freshly grated parmesan cheese, plus extra for serving
• 60mL (¼ C) freshly chopped parsley

Directions

1. Bring 3L of water to boil in a large pot.
2. Add pasta and cook until flexible but still hard in the center, ~5 minutes for most spaghettis.
3. Drain, reserving 3C of pasta water, and set aside.
4. Return the now-empty pot to medium-low heat. Add oil and garlic and cook until not quite browned, 2-3 minutes.
5. Add capers and pepper flakes and cook until fragrant, 30-60 seconds.
6. Add 2C reserved pasta water and the pasta. Cook, stirring constantly, until pasta is cooked al dente and water is nearly absorbed, ~5 minutes.
7. Stir in both tins of tuna (including oil), parmesan, parsley, and another ½C of pasta water.
8. Serve topped with additional parmesan and red pepper flakes to taste.