Pasta al Tonno
© The Food Network
Instructions
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
3. Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.
Ingredients
Kosher salt and freshly ground black pepper
8 ounces spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon capers
1 clove garlic, finely chopped
One 10-ounce jar tomato bruschetta topping
1⁄4 teaspoon crushed red pepper flakes
One 6-7 ounce jar Italian tuna in olive oil, drained and flaked
3 tablespoons chopped fresh flat-leaf parsley
serving size
4 People
Hands on time
10 Minutes
Total time
25 Minutes