Reviews (1) Add Rating & Review 6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 08/31/2014 Excellent quick pantry meal. I chopped the capers because I do not like to get that much of a brine taste in my mouth at once when they are whole. I could have added 15 ounces of tuna with the whole 16 ounce box of pasta for 5 servings or so. I also used fresh chopped parsley as a garish on top than mixing it in - that looked better. I also was not shy with the red pepper flakes. This is worth making - esp with a nice glass of Riesling. Much better than the usual tuna fish sandwiches.
Back to Spaghetti with Tuna and Caper Sauce All Reviews for Spaghetti with Tuna and Caper Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spaghetti with Tuna and Caper Sauce Credit: Alpha Smoot Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 12 ounces spaghetti Coarse salt and freshly ground pepper 10 ounces tuna packed in olive oil (from 1 to 2 tins) 3 cloves garlic, thinly sliced 2 tablespoons capers, preferably salt-packed, rinsed and drained Pinch of red-pepper flakes, plus more for serving 1 teaspoon grated lemon zest, plus 1 tablespoon juice (from 1 lemon) 2 tablespoons extra-virgin olive oil 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
Gallery Spaghetti with Tuna and Caper Sauce Credit: Alpha Smoot
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Gallery
Spaghetti with Tuna and Caper Sauce Credit: Alpha Smoot
Spaghetti with Tuna and Caper Sauce
Credit: Alpha Smoot
Spaghetti with Tuna and Caper Sauce
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 12 ounces spaghetti Coarse salt and freshly ground pepper 10 ounces tuna packed in olive oil (from 1 to 2 tins) 3 cloves garlic, thinly sliced 2 tablespoons capers, preferably salt-packed, rinsed and drained Pinch of red-pepper flakes, plus more for serving 1 teaspoon grated lemon zest, plus 1 tablespoon juice (from 1 lemon) 2 tablespoons extra-virgin olive oil 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
Directions
Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.
Reviews (1)
Add Rating & Review 6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 08/31/2014 Excellent quick pantry meal. I chopped the capers because I do not like to get that much of a brine taste in my mouth at once when they are whole. I could have added 15 ounces of tuna with the whole 16 ounce box of pasta for 5 servings or so. I also used fresh chopped parsley as a garish on top than mixing it in - that looked better. I also was not shy with the red pepper flakes. This is worth making - esp with a nice glass of Riesling. Much better than the usual tuna fish sandwiches.
Reviews (1)
Add Rating & Review 6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 08/31/2014 Excellent quick pantry meal. I chopped the capers because I do not like to get that much of a brine taste in my mouth at once when they are whole. I could have added 15 ounces of tuna with the whole 16 ounce box of pasta for 5 servings or so. I also used fresh chopped parsley as a garish on top than mixing it in - that looked better. I also was not shy with the red pepper flakes. This is worth making - esp with a nice glass of Riesling. Much better than the usual tuna fish sandwiches.Martha Stewart Member
Rating: 5 stars 08/31/2014
Excellent quick pantry meal. I chopped the capers because I do not like to get that much of a brine taste in my mouth at once when they are whole. I could have added 15 ounces of tuna with the whole 16 ounce box of pasta for 5 servings or so. I also used fresh chopped parsley as a garish on top than mixing it in - that looked better. I also was not shy with the red pepper flakes. This is worth making - esp with a nice glass of Riesling. Much better than the usual tuna fish sandwiches.
Rating: 5 stars
All Reviews for Spaghetti with Tuna and Caper Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spaghetti with Tuna and Caper Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
