Ingredients
- 250 g spaghetti
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 jar or tin albacore tuna packed in olive oil, drained and flaked (I used a 190 g jar)
- 2 tablespoons capers (brined) (50 g), finely chopped
- 30 g pitted green olives, finely chopped
- pinch of cayenne pepper
- sea salt and freshly ground pepper, to taste
- extra-virgin olive oil, as needed
- flat-leaf parsley, garnish
- 250 g cherry tomatoes, diced
Instructions
- Fill a large pot with water, season generously with salt and bring to the boil over high heat. Add the spaghetti and cook according to the packet instructions until al dente, stirring occasionally to prevent it from sticking. Before draining, reserve 60 ml (1/4 cup) of the pasta cooking water.
- Meanwhile, in a medium bowl, add the shallot, garlic, tuna, capers, and olives. Season with a pinch of cayenne and salt and pepper. Using a fork, gently flake the tuna and mix everything together, incorporating the olive oil from the can. Season with a pinch of cayenne pepper, sea salt and freshly ground black pepper. If needed, drizzle in a little extra-virgin olive oil, stirring until the mixture becomes creamy and pesto-like.
- Return the drained spaghetti to the still-warm pot. Add the tuna mixture and cherry tomatoes, then toss gently to combine. Add the reserved pasta water, a little at a time, just until the sauce lightly coats the spaghetti with a silky finish.
- Taste and adjust the seasoning with more black pepper, sea salt or a drizzle of olive oil, if needed. Divide among serving bowls, sprinkle with freshly chopped parsley and serve immediately. Enjoy!
Nutrition
Notes
- I have a dried red chili pepper grinder, so I like to add a little fresh ground red chili pepper for an extra kick.