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Spaghetti with Tuna and Caper Sauce

Recipe photo courtesy of Alphs Smoot
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6
  • Elaine Dauwalder
    31 AUG, 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.
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