Pasta With Tuna, Capers and Scallions

Ingredients

• Salt
• 12 ounce slong, thin pasta, such as bucatini, spaghetti or linguine
• 3 tablespoon sextra-virgin olive oil
• 3 garlic clove s, thinly slice d
• 3 scallions, thinly slice d, white and green parts separated
• 6 to 10 anchovies, chopped
• 3 tablespoon sdrained capers
• 1 cup torn fresh herbs, such as parsley and dill, or celery leaves, plus more for serving (optional)
• 1(5- or 6-ounce) can tuna, drained
• Red-pepper flakes, for serving
• Lemon wedges, for serving

Instructions

1. In a well salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
2. In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
3. Serve with red pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.