Name: Spaghetti with Tuna, Capers & Chilli recipe
Ingredients: Spaghetti: 1 pound (450g). The classic choice. Its long strands are perfect for twirling and catching the flecks of tuna and capers. Linguine, bucatini, or even a short pasta like penne will also work well.; Good Quality Extra Virgin Olive Oil: 1/3 cup, plus more for drizzling. Since the oil forms the base of the sauce, its flavor is crucial. Use a fruity, flavorful extra virgin olive oil you would enjoy on its own.; Garlic: 4-6 large cloves, thinly sliced. Don’t skimp on the garlic! Slicing it thinly (rather than mincing) allows it to infuse the oil with its sweet, aromatic flavor without burning too quickly.; Red Chilli Flakes: 1/2 to 1 teaspoon, or to taste. This provides the gentle, warming heat. Adjust the amount based on your personal preference for spice.; Capers: 3 tablespoons, drained. Use non-pareil capers packed in brine. They provide essential salty, tangy bursts of flavor. Give them a quick rinse if you want to temper their saltiness slightly.; High-Quality Canned Tuna: 2 (5-ounce) cans, packed in olive oil. This is the single most important ingredient choice. Tuna packed in olive oil is far superior in flavor and texture to tuna packed in water for this dish. The oil-infused tuna is more succulent, flavorful, and integrates seamlessly into the sauce. Drain it, but don’t press it dry.; Fresh Parsley: 1/2 cup, finely chopped. Use flat-leaf (Italian) parsley for its robust flavor. It adds a vital touch of freshness and color.; Lemon: 1, for juice and zest. The acidity from the lemon juice is essential to cut through the richness and brighten the entire dish. The zest can be used as a final garnish for an extra fragrant kick.; Salt and Freshly Ground Black Pepper: To taste.

Ingredients

Spaghetti: 1 pound (450g). The classic choice. Its long strands are perfect for twirling and catching the flecks of tuna and capers. Linguine, bucatini, or even a short pasta like penne will also work well.
Good Quality Extra Virgin Olive Oil: 1/3 cup, plus more for drizzling. Since the oil forms the base of the sauce, its flavor is crucial. Use a fruity, flavorful extra virgin olive oil you would enjoy on its own.
Garlic: 4-6 large cloves, thinly sliced. Don’t skimp on the garlic! Slicing it thinly (rather than mincing) allows it to infuse the oil with its sweet, aromatic flavor without burning too quickly.
Red Chilli Flakes: 1/2 to 1 teaspoon, or to taste. This provides the gentle, warming heat. Adjust the amount based on your personal preference for spice.
Capers: 3 tablespoons, drained. Use non-pareil capers packed in brine. They provide essential salty, tangy bursts of flavor. Give them a quick rinse if you want to temper their saltiness slightly.
High-Quality Canned Tuna: 2 (5-ounce) cans, packed in olive oil. This is the single most important ingredient choice. Tuna packed in olive oil is far superior in flavor and texture to tuna packed in water for this dish. The oil-infused tuna is more succulent, flavorful, and integrates seamlessly into the sauce. Drain it, but don’t press it dry.
Fresh Parsley: 1/2 cup, finely chopped. Use flat-leaf (Italian) parsley for its robust flavor. It adds a vital touch of freshness and color.
Lemon: 1, for juice and zest. The acidity from the lemon juice is essential to cut through the richness and brighten the entire dish. The zest can be used as a final garnish for an extra fragrant kick.
Salt and Freshly Ground Black Pepper: To taste.

Cook Mode Prevent your screen from going dark

Instructions

Boil the Pasta: Bring a large pot of water to a rolling boil. Salt the water generously—it should taste like the sea. This is your only chance to season the pasta itself. Add the spaghetti and cook according to package directions until it is al dente (cooked through but still with a firm bite).
Start the Sauce: While the pasta is cooking, heat the 1/3 cup of extra virgin olive oil in a large skillet or pan over medium heat. Add the sliced garlic and red chilli flakes. Cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn a pale golden color. Be very careful not to let the garlic burn, as it will become bitter and ruin the sauce.
Add Capers and Tuna: Add the drained capers to the pan and let them sizzle for about 30 seconds to a minute. This crisps them up slightly and blooms their flavor. Add the drained tuna to the pan, breaking it up into coarse flakes with a wooden spoon. Stir gently to combine everything and let it warm through for about 2 minutes.
The Magic Step (Pasta Water): Just before you drain the pasta, use a mug or a ladle to reserve about 1.5 cups of the starchy pasta water. This is essential for the sauce.
Combine Pasta and Sauce: Drain the al dente spaghetti and immediately add it directly to the skillet with the tuna sauce.
Emulsify the Sauce: Turn the heat under the skillet to medium-high. Add about 1/2 cup of the reserved pasta water to the skillet. Using tongs, toss the pasta, tuna, and sauce together vigorously. The starchy water will combine with the olive oil to create a light, creamy sauce that coats the noodles. Continue to toss for 1-2 minutes, adding more pasta water a splash at a time, until the sauce reaches your desired consistency and clings beautifully to the spaghetti.
Finish with Freshness: Remove the skillet from the heat. Add the finely chopped fresh parsley and the juice of half a lemon. Toss everything together one last time.
Serve Immediately: Taste and season with a pinch of salt (be mindful of the salt from the capers and pasta water) and a generous amount of freshly ground black pepper. Divide the pasta among warm bowls, garnish with a little extra parsley, a drizzle of your best olive oil, and some lemon zest if desired.

Nutrition

Serving Size: one normal portion
Calories: 580-650 kcal