Spaghetti with Tuna, Tomatoes and Capers

Spaghetti with Tuna, Tomatoes, and Capers Author: Canadian Living Credits: Spaghetti with Tuna, Tomatoes, and Capers

A quick pasta dinner made with fresh in-season tomatoes and pantry ingredients is ideal for weeknight meals.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2009

Ingredients

  • 4 plum tomatoes 1 lb/500 g
  • 12 oz spaghetti
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup caper drained and rinsed
  • 1/2 cup chopped fresh parsley
  • 3 cloves garlic thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 2 cans tuna

Method

Score X in bottoms of tomatoes; plunge in large pot of boiling salted water for 12 seconds. Using slotted spoon, transfer to bowl of ice water; let stand for 20 seconds. Peel off skins; seed, chop and set aside.

In same pot, cook spaghetti until al dente, about 10 minutes. Drain and return to pot, reserving 1/4 cup (50 mL) of the cooking liquid.

Meanwhile, in small skillet, heat oil over medium-high heat; cook capers, stirring, for 1 minute.

Add parsley, garlic, salt and hot pepper flakes; cook, stirring, for 2 minutes. Add to pasta along with tomatoes. Add tuna; toss to coat.

Nutritional facts Per each of 6 servings: about

  • Sodium 588 mg
  • Protein 20 g
  • Calories 360.0
  • Total fat 11 g
  • Potassium 351 mg
  • Cholesterol 13 mg
  • Saturated fat 2 g
  • Total carbohydrate 46 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 60.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spaghetti with Tuna, Tomatoes and Capers

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