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Pasta with Tuna, Tomatoes and Capers
Tuna, a sandwich staple, gets kicked up a notch with the help of a few flavor enhancers including bright lemon zest, salty capers and fresh Italian parsley
Course
Entree
Cuisine
Italian
Keyword
pasta
Cook Time
20
minutes
Total Time
20
minutes
Servings
4
Calories
278
kcal
Author
Liz Della Croce
Ingredients
8
oz
whole wheat spaghetti
rigatone or penne work well too
½
tbs
olive oil
1
pinch
red chili flakes
28
oz
fire roasted tomatoes
diced
1
in
can tuna water
drained, about 5 oz
2
tbs
capers
rinsed
1
tbs
lemon zest
¼
c
Italian parsley
chopped
Instructions
Cook pasta according to package directions and set aside reserving ½ cup warm cooking liquid.
Meanwhile, heat olive oil in a medium sauce pan and add red chili flakes.
Stir in fire roasted tomatoes and tuna being sure to break up tuna with a fork.
Bring to a simmer and add capers and lemon zest.
Add spaghetti and cook until heated. Feel free to add in a little reserved starchy cooking liquid if needed.
Check for seasoning and add salt/pepper to taste if needed.
Garnish with fresh parsley before serving.
Notes
Good source of Calcium, Iron and Vitamin A.
Nutrition
Calories:
278
kcal
|
Carbohydrates:
44.2
g
|
Protein:
17.1
g
|
Fat:
3.6
g
|
Saturated Fat:
0.4
g
|
Cholesterol:
19
mg
|
Sodium:
724
mg