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Pasta al Tonno

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Kosher salt and freshly ground black pepper

8 ounces spaghetti 

2 tablespoons extra-virgin olive oil, plus more for drizzling 

1 tablespoon capers 

1 clove garlic, finely chopped 

One 10-ounce jar tomato bruschetta topping 

1/4 teaspoon crushed red pepper flakes 

One 6- to 7-ounce jar Italian tuna in olive oil, drained and flaked 

3 tablespoons chopped fresh flat-leaf parsley 


  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the capers and garlic and cook, stirring, until the garlic is golden, about 1 minute. Add the bruschetta topping, red pepper flakes and a pinch of black pepper and cook, stirring, until hot, about 4 minutes.
  3. Add the drained spaghetti to the skillet along with the tuna, parsley and about 1/2 cup of the reserved cooking water. Add more cooking water to loosen if desired and serve.
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