Spaghetti with Tuna & Capers by Geneviève O’Gleman
Spaghetti with Tuna

Preparation time 20 minutes

Total time: 45 minutes

Ingredients

  1. 1 box (450 g) spaghetti (or other long pasta)
  2. 1 onion
  3. 1 garlic clove
  4. 45 mL (3 tbsp.) capers
  5. 1 can (170 g) chunk light tuna in water
  6. 5 mL (1 tsp.) olive oil
  7. 1 can (796 mL) crushed tomatoes
  8. 125 mL (½ cup) fresh basil
  9. 125 g (4 oz.) fresh mozzarella
  10. To taste, freshly ground pepper
  11. To taste, olive oil

Directions

  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain pasta and return to pot off the heat.

  2. Meanwhile, chop onion, garlic and capers. Drain tuna.

  3. Heat oil in a large non-stick skillet set over medium heat. Cook onion for 5 minutes, stirring occasionally.

  4. Add garlic, capers, tuna and tomatoes. Simmer for 5 minutes, stirring occasionally.

  5. Chop basil.

  6. Add cooked pasta to skillet and mix to coat.

  7. Shred mozzarella and sprinkle over pasta. Top with fresh basil, crushed pepper and a drizzle of olive oil.

  8. Serve in the skillet in the centre of the table.


Keeps 3 days in the refrigerator or 3 months in the freezer.

From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme

Photo credit: Maude Chauvin

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