Spaghetti with Tuna and Capers
Ingredients
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.