Pasta with Tuna, Capers, and Scallions

1. Cook Pasta

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Before draining, save a cup of the pasta water for later use.

2. Sauté Garlic and Scallions

In a large skillet over medium heat, add the extra-virgin olive oil. Once hot, stir in the thinly sliced garlic and the white parts of the scallions. Sauté for about 1 minute until fragrant.

3. Add Anchovies and Capers

Add the chopped anchovies and capers to the skillet. Cook for 2 to 3 minutes until the capers and garlic are golden.

4. Combine Pasta with Sauce

Reduce the heat slightly and add half a cup of the reserved pasta water. Let it simmer briefly, then add the cooked pasta and fresh herbs. Stir until the water has mostly evaporated and the pasta is coated in the sauce.

5. Fold in Tuna

Gently fold the canned tuna into the skillet, making sure it's well-distributed while maintaining the chunks' integrity.

6. Serve and Garnish

Serve the pasta onto plates, sprinkle with red-pepper flakes, more fresh herbs, and the green parts of the scallions. Drizzle with more olive oil and serve with lemon wedges on the side.