Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Directions

Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.

Photograph by Linda Xiao

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Tomato Sauce

Recipe courtesy of Alton Brown

Pasta with Tomato Cream Sauce

Recipe courtesy of Ree Drummond

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Tuna Salad

Recipe courtesy of Food Network Kitchen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Tuna Croquette

Recipe courtesy of Alton Brown

Sunny's Tuna Noodle Casserole

Recipe courtesy of Sunny Anderson

Tuna Tartare

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories