Tuesday, January 24, 2017

Whole-Wheat Spaghetti with Tuna and Caper Sauce

Serves 4
Recipe from Martha Stewart
Husband-Tested in Alice’s Kitchen

For a simple dinner that’s tasty an easy to put together with just a few ingredients, this tasty dish is the ticket. 

12 oz. whole-wheat spaghetti
Kosher salt, to taste
Freshly ground pepper, to taste
10 oz. tuna packed in olive oil (from 1 to 2 tins)
3 cloves fresh garlic, thinly sliced
2 Tablespoons capers, drained
Pinch of red-pepper flakes, plus more for serving
1 teaspoon freshly grated lemon zest
1 Tablespoon fresh lemon juice
2 Tablespoons extra-virgin olive oil
1½ cups pasta water (divided) (This is the water from the pot after the pasta has cooked.)
¼ cup coarsely chopped fresh flat-leaf parsley leaves

Cook pasta in a large pot of generously salted water until al dente.* When the pasta is done, dip a 2-cup heat-proof glass measuring cup into the pot to capture 1½ cups of the pasta water before draining the pasta.  Set the pasta water aside.  Drain the pasta.
Heat a large skillet over medium heat.  Add the tuna with its oil and garlic and cook, stirring a few times, until the garlic is golden in spots.  (Do not allow the garlic to burn.) Stir in the capers and pepper flakes and cook, 30 seconds.  Add 1 cup of the reserved pasta water; bring to a simmer.  Add the cooked pasta and simmer, tossing a few times, until the liquid is reduced to a sauce that coats the pasta.
Remove the pan from heat and toss in the lemon zest and lemon juice, the olive oil, and the parsley; season with pepper.  Add more pasta water, a few Tablespoons at a time, until the pasta is evenly coated. 
Serve, sprinkled with more pepper flakes.


*Al dente means “to the tooth,” and with pasta, it means cook the pasta until it is just cooked, but still a bit firm and not mushy or soft.
Be sure to measure and prep the ingredients before the 
pasta cooks because this dish comes together quickly.


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