Spaghetti with Tuna and Capers is a delightful dish that brings together the rich flavors of tuna and the tangy taste of capers. Perfect for a quick and satisfying meal, this recipe was a creation during a time of necessity and has become a household favorite. With just a few simple ingredients and minimal preparation time, you can have a delicious dinner ready in no time!
Table of Contents
The Best Spaghetti with Tuna and Capers
Notes on Ingredients
- Extra-virgin olive oil: Provides a rich and fruity base for cooking the onions and tuna.
- Red onion: Adds a sweet and slightly sharp flavor, which caramelizes beautifully.
- Tuna packed in olive oil: The oil-packed tuna brings additional richness and depth of flavor to the dish.
- Capers: These little bursts of briny goodness elevate the dish with their unique tang.
- Crushed red pepper flakes: Adds a hint of heat, balancing the other flavors.
- Spaghetti: The classic choice for pasta, providing the perfect texture and bite.
- Fresh parsley: Brightens up the dish with a touch of color and fresh, herbal notes.
How to Make Spaghetti with Tuna and Capers
- Prepare the Base: Heat 1 tablespoon of extra-virgin olive oil in a large pan over medium heat. Add the thinly sliced red onion and cook until it begins to caramelize, about 10 minutes.
- Combine Ingredients: Add the undrained can of tuna, capers, and ¼ teaspoon of crushed red pepper flakes to the pan. Heat through until well combined.
- Cook the Pasta: Meanwhile, bring a large pot of lightly salted water to a boil. Cook ½ pound of spaghetti in the boiling water for 1 minute less than the package suggests, approximately 10 minutes, stirring occasionally to prevent sticking.
- Mix Together: Drain the pasta, reserving ½ cup of the starchy pasta water. Add the cooked pasta to the pan with the tuna mixture. Mix to combine, adding some of the reserved pasta water and tossing lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes.
- Garnish and Serve: Sprinkle with ½ tablespoon of chopped fresh parsley and serve immediately.
How to Serve Spaghetti with Tuna and Capers
Serve this delightful pasta dish immediately after cooking, ensuring it is hot and the flavors are at their peak. Pair it with a simple side salad and a slice of crusty bread for a complete meal. A glass of crisp white wine, such as a Pinot Grigio, complements the dish perfectly.
How to Store Spaghetti with Tuna and Capers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or olive oil to the pasta and warm it in a pan over medium heat, stirring until heated through. Avoid microwaving as it may alter the texture of the pasta.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 633.59 kcal | 32% |
| Total Fat | 16.53 g | 24% |
| Carbs | 86.49 g | 33% |
| Sugars | 4.06 g | 5% |
| Protein | 34.31 g | 69% |
| Sodium | 292.89 mg | 15% |
| Fiber | 4.14 g | 15% |
| Saturated Fat | 2.59 g | 13% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 5.41 g | – |
| Polyunsaturated Fat | 1.43 g | – |
| Cholesterol | 32.47 mg | 11% |
| Calcium | 35.55 mg | 4% |
| Magnesium | 64.62 mg | 17% |
| Potassium | 324.81 mg | 9% |
| Iron | 2.68 mg | 19% |
| Zinc | 1.73 mg | 17% |
| Phosphorus | 226.54 mg | 32% |
| Vitamin A | 41.52 mcg | 5% |
| Vitamin C | 3.07 mg | 4% |
| Thiamin B1 | 0.11 mg | 10% |
| Riboflavin B2 | 0.08 mg | 6% |
| Niacin B3 | 2.09 mg | 13% |
| Vitamin B6 | 0.16 mg | 12% |
| Folic Acid B9 | 30 mcg | 15% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.19 mg | 8% |
| Vitamin K | 20.84 mcg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Spaghetti with Tuna and Capers
Can I use a different type of pasta?
Yes, you can use any pasta you prefer, although spaghetti is the traditional choice for this recipe.
What can I substitute for capers?
If you don’t have capers, you can use chopped green olives for a similar briny flavor.
Can I use tuna in water instead of tuna in olive oil?
While tuna in olive oil adds more richness to the dish, you can use tuna in water if that’s what you have on hand. Just add a bit more olive oil to the pan.
The Best Spaghetti with Tuna and Capers
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small red onion thinly sliced
- 1 5 ounce can tuna packed in olive oil, undrained
- 1 tablespoon capers drained
- ¼ teaspoon crushed red pepper flakes
- ½ pound spaghetti
- ½ tablespoon chopped fresh parsley
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and red pepper flakes; heat through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package suggests, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
- Add cooked pasta to the pan with tuna and mix to combine. Add some of the pasta water and toss lightly until pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Enjoy this simple yet delicious Spaghetti with Tuna and Capers recipe that is sure to become a favorite in your household!