Tuna Caper Spaghettini
A simple favorite that never fails to please. The key to this dish is finding the best quality Italian tuna you can find, plus tasty olive oil to finish.
¾ lb (340g) good quality spaghetti or spaghettini
2 cans high quality Italian canned tuna in olive oil, drained of half the oil
4-5 tbsps small capers (or to taste), chopped very roughly
3 large garlic cloves, minced
Zest of one lemon
Juice of half a lemon
½ cup grated parmesan plus more to serve
Large handful flatleaf parsley, chopped coarsely
¼ to ½ cup (60-120ml) olive oil, or more as needed
Ground black pepper
Coarse salt
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Put a large pot of heavily salted water on to boil.
In a stainless steel pan, fry capers in a few spoonfuls olive oil until capers begin to sizzle and become fragrant. Add garlic and cook until soft but not browning. Reduce heat and add tuna, breaking it up with a wooden spoon until it’s flaked into small pieces. Add more oil as it cooks, as the tuna will absorb it as you go, ensuring the mixture never turns dry. Sprinkle with salt, a few grinds of black pepper, lemon zest and the squeeze of half a lemon. Cook gently for 5 minutes.
Drain al dente pasta straight into tuna mixture on low heat, adding a small spoonful of pasta water to thicken. Add parmesan and toss until well combined and a nice consistency that’s neither soupy nor dry.
Turn off heat, sprinkle generously with parsley and additional lemon zest. Salt and pepper to taste and add more cheese to your liking when serving.
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