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.