Ingredients:

  • 8 oz spaghetti or linguine
  • 4 quarts water
  • 1 tbsp salt
  • 1 can (5 oz) tuna in olive oil, drained
  • 1 tbsp reserved tuna oil
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 2 tbsp capers, drained
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup parmesan cheese, freshly grated
  • 1 tsp lemon zest

Instructions:

  1. Bring 4 quarts of water to a rolling boil, add salt, and cook pasta for 1 minute less than package instructions. Note: This ensures the pasta finishes cooking in the sauce.
  2. Reserve 1/2 cup of pasta water before draining the noodles.
  3. Heat 2 tbsp olive oil and 1 tbsp reserved tuna oil in a skillet over medium heat.
  4. Sauté sliced garlic and red pepper flakes until fragrant and pale golden.
  5. Stir in capers for 60 seconds to let them warm through and release their brine.
  6. Add drained tuna to the skillet, breaking it into large flakes. Note: Avoid mashing it into a paste.
  7. Pour in lemon juice and 1/4 cup of the reserved pasta water.
  8. Toss in the cooked pasta and stir vigorously over medium heat for 1-2 mins until the sauce becomes a glossy emulsion coating the noodles.
  9. Remove from heat and fold in chopped parsley, lemon zest, and grated parmesan cheese.