Spaghetti with Tuna and Capers ___

Spaghetti with Tuna and Capers


For the Pasta:

  • 1 pound dried spaghetti
  • 3 tablespoons extra virgin olive oil
  • 0.25 teaspoon red pepper flakes (optional)
  • 1 small red onion, cut into a 1/2 inch dice
  • 1 pint cherry tomatoes, cut in half
  • 0.5 teaspoon salt
  • 10 ounces Italian tuna packed in olive oil drained
  • 3 tablespoons capers
  • 2 tablespoons chopped fresh parsley


Get your Italian Tuna HERE!

Bring a large pot of generously salted water to a boil and drop in the spaghetti.

Put a large sauté pan over a medium flame and heat the oil. Add the onion and red pepper to the pan and sauté for 2 minutes.

Add in the tomatoes and the salt and cook until the tomatoes just begin to break down. About 3-5 minutes.

Add the tuna and capers to the pan and cook for 2-3 minutes. By now the pasta should be just at al dente.

Add the spaghetti and parsley to the pan and toss for 1-2 minutes. Taste for seasoning and add more salt and black pepper as desired.