Spaghetti Al Tonno Caperberries Olives (Printer-Friendly)
Tuna, olives, caperberries, and a bright tomato sauce bring bold Italian flavor to comforting spaghetti.
# What You’ll Need to Cook:
→ Pasta
01 -
400 g dried spaghetti
→ Fish and Seafood
02 -
200 g tuna in olive oil, drained
→ Vegetables
03 -
400 g canned diced tomatoes
04 -
2 cloves garlic, thinly sliced
05 -
60 g green olives, pitted and sliced
06 -
40 g caperberries, drained and halved
07 -
15 g fresh flat-leaf parsley, finely chopped
→ Pantry Staples
08 -
4 tablespoons extra virgin olive oil, divided
09 -
0.5 teaspoon red pepper flakes (optional)
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Steps to Prepare:
01 -
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 120 ml of pasta cooking water, then drain.
02 -
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is fragrant and lightly golden, about 2 minutes.
03 -
Pour in the canned diced tomatoes, season with salt and black pepper, and simmer for 10 minutes until slightly thickened.
04 -
Incorporate the drained tuna into the sauce, breaking it up gently with a spoon. Stir in the green olives and caperberries, cooking for about 3 minutes until heated through. Add reserved pasta water if the sauce is too thick.
05 -
Add the drained spaghetti to the skillet and toss to coat evenly with the sauce. Drizzle with remaining 2 tablespoons of olive oil. Adjust seasoning with salt and pepper as needed.
06 -
Remove from heat and sprinkle with chopped parsley. Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.
# Extra Cooking Tips:
01 -
For optimal flavor, use high-quality tuna packed in olive oil and avoid overcooking the pasta.