Spaghetti with Tuna, Capers and Lemon / Spaghetti Al Tonno, Capperi, e Limone
- 4 Serveto 6
- 1 medium onion, peeled and quartered
- 2 cloves garlic, peeled
- 3 tablespoons capers in brine or salt, rinsed well and drained (optional)
- 1-teaspoon hot red pepper flakes or more to taste
- 6 Twoounce cans solid tuna in olive oil
- 1-cup fresh or frozen peas
- 1 1/2 teaspoons dried oregano
- 1-teaspoon fine sea salt
- Grinding coarse black pepper
- 1/4-cup fresh lemon juice
- 1-pound plain or whole-wheat spaghetti
- 2 tablespoons minced parsley
- Let your food processor do the work of mincing together the onion, garlic, and capers. The mixture should be very fine. No processor? Mince everything together by hand using a chef’s knife.
- Pour 1 tablespoon of the olive oil from the jar or can of tuna into a large sauté pan. Reserve the rest. Heat the oil, stir in the minced mixture and cook until the onion softens. Stir in the red pepper flakes and the tuna with all of the oil. Flake the tuna with a fork and continue to cook over medium heat for 2 minutes. Stir in the peas, oregano, salt, pepper and lemon juice. Set aside, cover and keep warm.
- Cook the spaghetti in 4 quarts of rapidly boiling salted water until it is al dente, cooked through but still firm. Reserve two tablespoons of the cooking water. Drain the spaghetti and transfer it and the reserved water to the sauté pan. Raise the heat to medium high and stir everything together until heated through. Sprinkle on the parsley and serve.