Written for one request, published for everyone
Tuna, Lemon and Caper Spaghetti
Spaghetti tossed with tinned tuna, garlic, capers and lemon in a glossy pan sauce.
- Total
- 15 min
- Hands on
- 13 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 615 kcal
- Protein
- 34 g
- Fat
- 22 g
- Carbs
- 67 g
Method
Step 1 of 9
Bring a large pan of well-salted water to a rolling boil.
Salt
Step 2 of 9
Add the spaghetti and cook for 9 minutes, stirring at the start.
Spaghetti
Step 3 of 9
Meanwhile, slice the garlic thinly and chop the parsley.
Garlic
Flat-leaf parsley
Step 4 of 9
Warm the olive oil in a wide frying pan over medium-low heat.
Olive oil
Step 5 of 9
Add the garlic and chilli flakes and cook until fragrant and pale gold, about 1 minute.
- Garlic
Chilli flakes
What ‘ready’ looks like Step 6 of 9
Stir in the capers and the drained tuna, breaking it into large flakes.
Capers
Tinned tuna in oil, drained
Step 7 of 9
Scoop out a mugful of pasta water, then drain the spaghetti.
- Spaghetti
Step 8 of 9
Tip the pasta into the pan with a splash of pasta water and toss until glossy.
- Spaghetti
What ‘ready’ looks like Step 9 of 9
Finish with lemon zest, a squeeze of juice, the parsley, salt and pepper.
Lemon- Flat-leaf parsley
- Salt
Black pepper
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.