Sicilian spaghetti with tuna & capers

3–9

Prep 10 min

Cook 15 min

Serves 4

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We love a pasta recipe where the sauce is made in the time it takes to boil the spaghetti. Keeping pantry stars like jarred peppers, capers, and canned tuna around means you need only a few ingredients to whip up an Italian seaside-inspired dish. Now, that’s amore .

8 oz whole-wheat spaghetti 8 tsp olive oil, divided 3 large garlic cloves, thinly sliced ¼ tsp crushed red pepper, plus more for serving 2 (4.5-oz) cans tuna in water, drained 1½ cups sliced roasted red peppers 2 tbsp drained capers ½ tsp salt, plus more for salting the pasta water ½ cup chopped fresh parsley 1 tsp finely grated lemon zest, plus 1½ tbsp juice

1. In a large pot of generously salted water, cook the pasta according to the package directions.

2. Meanwhile, in a 12-inch nonstick skillet, heat 2 tsp oil on medium-low. Add the garlic and crushed red pepper and cook until golden, 2 to 4 minutes, stirring frequently. Stir in the tuna, breaking it up with a wooden spoon. Stir in the roasted peppers, capers, and salt and cook until just heated through, about 2 minutes. 3. Reserve 1 cup of the pasta cooking water. Drain the pasta and add to the skillet. Add about ½ cup of the cooking water and toss to coat. Stir in the parsley, lemon zest and juice, and remaining 6 tsp oil and toss until well combined. Serve the pasta with more crushed red pepper.

Per serving (1½ cups) 398 Cal, 12 g Total Fat, 2 g Sat Fat, 872 mg Sod, 50 g Total Carb, 5 g Sugar, 7 g Fib, 22 g Prot.

please trim to kill widow in step 1 if possible

2-sentence recipe

Maple-glazed salmon

In a small bowl, combine 3 tbsp grainy mustard and 2 tsp maple syrup, then brush all over 4 salmon fillets. Roast in a 400°F oven until the fish is cooked to desired doneness, about 15 minutes.

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