Spaghetti with Tuna, Tomatoes and Capers
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Spaghetti with Tuna, Tomatoes, and Capers
Photography by David Scott
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 360 |
| pro | 20 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 46 g |
| fibre | 4 g |
| chol | 13 mg |
| sodium | 588 mg |
| potassium | 351 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 25 |
| vit A | 11 |
| vit C | 25 |
| folate | 60 |
A quick pasta dinner made with fresh in-season tomatoes and pantry ingredients is ideal for weeknight meals.
Ingredients
Preparation
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.
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.
Source : Canadian Living Magazine: September 2009
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