Spaghetti with Tuna and Capers


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This fish pasta with tricks is fast, simple, and flavorful. With a couple of straightforward fixings, you can have a magnificent feast! My better half thought of this recipe while we were on stay-at-home requests because of the Covid pandemic.

Cooking Ingredients

    1 tablespoon extra-virgin olive oil

    1 little red onion, daintily cut

    1 (5 ounce) can fish stuffed in olive oil, undrained

    1 tablespoon tricks, depleted

    ¼ teaspoon squashed red pepper pieces

    ½ pound spaghetti

    ½ tablespoon cleaved new parsley

Cooking Direction

    Heat olive oil in a huge container over medium intensity. Add onion and cook until starting to caramelize, around 10 minutes. Add fish with oil, tricks, and red pepper chips; heat through.

    In the interim, heat a huge pot of softly salted water to the point of boiling. Cook spaghetti in the bubbling water for 1 moment not exactly the bundle recommends, around 10 minutes. Mix every so often to forestall staying. Channel, saving 1/2 cup of the bland pasta water.

    Add cooked pasta to the dish with fish and blend to consolidate. Add a portion of the pasta water and throw delicately until pasta is delicate yet firm to the chomp, 1 to 2 additional minutes. Sprinkle with slashed parsley and serve right away.