Servings: 4 servings
Calories: 373kcal
Ingredients
- 226 grams Dried spaghetti
- 2 tablespoons olive oil plus more to drizzle over the finished pasta
- 130 grams tuna fillets from a jar (or 1 can solid tuna)
- 255 grams cherry tomatoes halved
- 1 clove garlic finely minced
- 1-2 anchovy fillets (optional)
- 1 tablespoon capers
- 12-15 black olives pitted
- 1 lemon juice and zest
- ¾ to 1 cup basil leaves plus more for garnish
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until el dente, about 10 minutes.
- In a sauté pan, heat the olive oil over med-high heat. Add the minced garlic, and the anchovies (if using) and cook for 1-2 minutes. Use the back of a spoon or spatula to smash the anchovies so that they break up and dissolve into the oil.
- Next add the tomatoes and capers, cook until the tomatoes begin to burst and release their juices.
- Drain the pasta, reserving some of the pasta water.Add the pasta to the sauté pan along with the olives, and the lemon juice and zest. Break the tuna into bite sized chunks and add to the pan. Toss well, adding some of the reserved pasta cooking water or some olive oil if needed. Remove the pan from the heat, add the basil and freshly ground black pepper and give the pan another toss.
- Serve drizzled with olive oil and garnished with basil leaves.
Nutrition
Calories: 373kcal | Carbohydrates: 48g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 383mg | Potassium: 436mg | Fiber: 4g | Sugar: 4g | Vitamin A: 611IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 2mg
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