30 minutes
This recipe transforms a handful of pantry staples into a flavorful and satisfying meal. The brininess of the olives and capers paired with the rich, meaty tuna creates a pasta dish that is both easy and elegant. Add a splash of lemon and some fresh herbs for a touch of brightness, and you'll have a meal that's ready in no time!
0 oz
cups
Garlic, Sliced
cloves
Crushed Calabrian Chili, chopped
teaspoons
Tuna In Olive Oil, Drained and broken into chunks
0 cans
Kalamata Olives, Pitted and sliced
cups
Capers, Drained and rinsed
tablespoons
Lemon, zest the whole thing, and juice half
whole
Black Pepper, Freshly ground
to taste
Flat Leaf Parsley, chopped
tablespoons
Parmesan Cheese, Microplaned
cups
1. Cook the Pasta
Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Toss in the pasta and cook for about 30 seconds to 1 minute less than the package suggests for al dente. Reserve a cup of pasta water before draining.
2. Sweat Aromatics
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 2-3 minutes or until soft and fragrant, then add the chili, capers and olives cooking for another minute or so.
3. Sauce the Pasta
Transfer the cooked pasta directly into the skillet, along with a 1/4 cup of pasta water. Toss the pasta in the sauce as it reduces to help form an emulsion. After a couple minutes, add the flaked fish to the sauce. The sauce should be thick enough to leave slight streaks in the bottom of the pan while you stir. Be careful not to reduce it too far as you'll break the emulsion. The cheese you’re going to add will thicken the sauce slightly, so keep it a touch loose at this point.
4. Finishing Ingredients
Remove from the heat and add the cheese, parsley and lemon, tossing until the cheese has melted and everything is well incorporated. Check your pasta for consistency, adjusting with pasta water if needed. Taste for seasoning and adjust with salt if needed. Plate and serve.
Combine pasta with olives, capers, and tuna in a pan, adding reserved pasta water to create a silky sauce that coats the pasta evenly.
Opt for high-quality tuna packed in olive oil and sustainable fishing practices. Select briny, meaty olives like Kalamata or Castelvetrano and nonpareil capers for their superior texture and size.
Rinse capers to lessen saltiness, briefly rinse extra salty olives, and use the reserved tuna oil for cooking aromatics.
Use well-salted water to cook pasta al dente and reserve some pasta water for sauce emulsification.
Use a squeeze of fresh lemon juice or a dash of white wine vinegar to cut through the richness of the capers and olives and highlight flavors.
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