Pasta al Tonno

Serves: 4
Kosher salt and freshly ground black pepper
8 ounces spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon capers
1 clove garlic, finely chopped
One 10-ounce jar tomato bruschetta topping
¼ teaspoon crushed red pepper flakes
One 6- to 7-ounce jar Italian tuna in olive oil, drained and flaked
3 tablespoons chopped fresh flat-leaf parsley

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.

Add the drained spaghetti to the skillet along with the tuna, parsley and about ½ cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.


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