Wednesday, June 16, 2010

Spaghetti with Tuna, Capers, and Olives

I really enjoy surfing the web and finding great blogs. In the last couple of months I found Simply Recipes. It is a blog that is run by Elise Bauer and it contains her family's recipes. Lots and lots of good recipes in there. I would encourage you to check it out.
I made a commitment to myself once we had children that I would not be a short order cook. I am happy to say that I have not found myself in that situation. I will also say that we all have different "favorites" in our family. So when I come across a recipe that we all like, it is a keeper for sure.
I found a variation of this on Simply Recipes and changed it up a bit to what I had on hand. I have made this recipe twice now and it gets devoured by my small crew...which makes me very happy.

Spaghetti with Tuna, Capers, and Olives

1 pound spaghetti

2 tbsp olive oil

4 garlic cloves smashed

Pinch of red chilli pepper flakes

2 cans tuna packed in olive oil

4 tbsp capers

juice of 1/2 of a lemon

lemon zest from half of a lemon

1 cup good black olives pitted

pasta water

Bring a large pot of water to boil add salt, and return to a boil. Add the pasta and cook according to the package directions. While the pasta is cooking, prepare the sauce. In a large saute pan, heat the oil on medium heat. Add the chilli flakes and cook for a minute. Then add the garlic and cook until light brown. Add the tuna, capers, and olives, and maybe a bit of salt. Add about a 1/2-1 cup of pasta water and the lemon juice. Bring to a gentle simmer and then lower the heat and cook until the pasta is done. If the sauce seems to dry out, and a little more pasta water. When the pasta is done drain it and add it to the sauce. Toss to mix add more pasta water if needed and drizzle with olive oil. Sprinkle the lemon zest and toss again.

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