No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Spaghetti with Tuna and Caper Sauce

  • prep: 20 mins
    total time: 30 mins
  • servings: 4
Photography: Alphs Smoot




  • 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


  1. Step 1

    Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.

  2. Step 2

    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.

  3. Step 3

    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.

Martha Stewart Living