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Spaghetti with Tuna and Capers

Rated as 4.5 out of 5 Stars
8k

"With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!"
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Ingredients

25 m servings 698
Original recipe yields 2 servings

Directions

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  1. Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  3. Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts


Per Serving: 698 calories; 23.6 88.5 31.6 38 449 Full nutrition

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Reviews

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Came out pretty well. Added mushrooms and Kalamata olives.

Good. Will make again.

Easy and quick to make. We used flaked tuna in water, and just added a little extra oil and added the tuna water with less pasta water at the en, before the parsley.

Thank you, Enzo, for this delicious pantry pasta dish! And thank you, Kim, for sharing it with us! Randy and I enjoyed it very much last night, along with a side of sauteed zucchini, yellow summ...