The most amazing canned tuna pasta!
20 minServes 2
A quick spaghetti tossed with drained canned tuna, garlic, anchovies, capers and lemon in reserved tuna oil.
| prepBring 3 litres / 3 quarts water to the boil with 1 tbsp salt | |||
| 200 g spaghetti (or other thin long pasta) | Cook pasta, reserve ~1 cup pasta water | Toss pasta with capers & pasta water, 2 min | Turn off heat, add tuna, parsley, lemon & season |
| 1 tbsp cooking salt (for cooking pasta) | |||
| 285 g canned tuna in oil (drained, oil reserved) | Heat tuna oil, sauté garlic, anchovies & chilli 1 min | ||
| 2 cloves garlic (finely minced) | |||
| 2 anchovy fillets (minced) | |||
| 1/2 tsp chilli flakes / red pepper flakes (can skip) | |||
| 2 tsp baby capers (or finely chopped pickles) | |||
| 1 tbsp parsley (finely chopped, ok to skip) | |||
| 1 tsp lemon zest | |||
| 2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar) | |||
| 1/4 tsp cooking/kosher salt | |||
| 1/4 tsp black pepper | |||
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