Spaghetti with tuna and capers

Name: Spaghetti with tuna and capers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 30 ml olive oil; 1 pcs onion; 2 pcs garlic cloves; 0.5 tsp red pepper flakes; 2 pcs anchovy fillets; 400 g canned tomatoes; 2 tbsp capers; 300 g canned tuna in oil; 350 g spaghetti; 1 unit fresh parsley; 1 unit basil; to taste salt; to taste black pepper

A quick dish of spaghetti with tuna and capers in tomato sauce.

Total: 20 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 847
Protein: 64 g
Fat: 20 g
Carbs: 100 g

Ingredients

for 4 servings

olive oil30 ml
onion1 pcs
garlic cloves2 pcs
red pepper flakes0.5 tsp
anchovy fillets2 pcs
canned tomatoes400 g
capers2 tbsp
canned tuna in oil300 g
spaghetti350 g
fresh parsley1 unit
basil1 unit
saltto taste
black pepperto taste

Method

9 steps

Heat the olive oil in a skillet over medium heat.
Add the chopped onion and anchovy fillets, and sauté until soft for about 5 minutes.
Add the red pepper flakes and minced garlic, and cook for another 1 minute.
Pour in the tomatoes and reduce the heat to low.
Add the capers and tuna (drain the oil from one can, leave it in the other).
Break up the tuna pieces with a fork or spatula.
Boil the spaghetti in salted water until al dente.
Drain the water, transfer the spaghetti to the skillet with the sauce, and stir.
Sprinkle with chopped herbs before serving.