This is an easy recipe from New York Times Cooking, by Melissa Clark. It’s nice when you need something fairly quickly.
Although the recipe suggests spaghetti, it also says you can use whatever pasta you want. We typically use rice farfalle. If you use gluten free pasta, then the recipe is gluten free.
One night I realized that I had forgotten to buy any herbs. I sautéed a red bell pepper that I had on hand and added that to the dish instead of the herbs. It was delicious.
Here’s a link to the original recipe, https://cooking.nytimes.com/recipes/1020949-pasta-with-tuna-capers-and-scallions.
Pasta With Tuna, Capers and Scallions
Servings 4
Ingredients
- 12 Ounces Pasta
- 3 tablespoons Extra Virgin Olive Oil
- 3 Cloves Garlic Thinly sliced
- 3 Scallions Thinly sliced, separate the white from the green
- 10 Anchovies
- 3 tablespoons Capers, drained
- 1 cup Torn up herbs Recipe suggests parsley or dill
- 1 can Tuna 5-6 ounce
- Red pepper flakes for serving
- Lemon wedges for serving
Instructions
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water. I use a tablespoon of salt in my water.
- In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute.
- Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer.
- Add ½ cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat.
- Add tuna and toss well.