30 minutes
A quick and easy pasta dish that combines the flavors of the sea with capers, anchovies, and tuna, balanced with the garden freshness of scallions and herbs.
Long Thin Pasta
0 oz
tablespoons
Garlic, thinly sliced
cloves
Scallions, white parts sliced, green parts reserved for garnish
bunch
Anchovies, chopped
fillets
tablespoons
Fresh Herbs, chopped
handful
Canned Tuna, drained
0 oz
to taste
each
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.
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