Spaghetti & Tuna (Olive Oil)
Pan-seared tomatoes, olives, capers, and Italian tuna over spaghetti.
"Simple, rustic, and packed with Mediterranean flavor — a true Italian classic made for busy nights!" - Alexia
Ingredients
- 1 lb spaghetti
- 2 cans Italian tuna in olive oil (drained)
- 1/4 cup extra virgin olive oil
- 8 cloves fresh garlic (thinly sliced)
- 2 (10 oz) packages grape tomatoes
- 4 tbsp rinsed capers
- 1/2 cup pitted Castelvetrano olives (halved)
- 1 fresh lemon (juiced)
- Red chili flakes (to taste)
- Sea salt (to taste)
- Cracked black pepper (to taste)
- 1/2 cup plain breadcrumbs (toasted)
- 1/4 cup pasta water
- 1/2 cup freshly grated Pecorino Romano cheese
- Fresh parsley (for garnish)
Instructions
Prepare the Sauce Base
In a large pan, heat 1/4 cup of extra virgin olive oil. Add the sliced garlic and a pinch of red chili flakes. Sauté until the garlic is lightly golden and fragrant.
Add Tomatoes, Capers, and Olives
Add the grape tomatoes, capers, and Castelvetrano olives to the pan. Season with sea salt and cracked black pepper. Cook over medium heat until the tomatoes begin to blister and release their juices.
Add Tuna and Lemon
Stir in the drained Italian tuna and squeeze in fresh lemon juice. Let everything simmer gently while you cook the pasta.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve 1/4 cup of pasta water before draining.
Combine Pasta and Sauce
Add the cooked spaghetti directly into the sauce along with the reserved pasta water. Toss well to coat, allowing the sauce to cling to the pasta.
Toast the Breadcrumbs
In a separate pan, heat a drizzle of olive oil. Add the breadcrumbs and toast over medium heat, stirring frequently until lightly golden.
Finish and Serve
Plate the spaghetti, drizzle with a bit more olive oil, and top with toasted breadcrumbs, grated Pecorino Romano cheese, and fresh parsley. Serve immediately.