Ingredient Checklist


Instructions Checklist
  • 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)

6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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.