Ingredients
| 16 oz | Pastene Italian Spaghetti | |
| 2 | 5 oz cans Pastene Skipjack Tuna, drain oil | |
| 8 | garlic cloves, thinly sliced | |
| 20 oz | grape tomatoes | |
| 4 Tbsp | Pastene Capers, rinsed | |
| ½ cup | Pastene Pitted Castelvetrano Olives, halved | |
| 1 | lemon | |
| ½ cup | Pastene Plain Breadcrumbs, toasted | |
| ¼ cup | reserved pasta water | |
| sea salt to taste | ||
| red pepper flakes to taste | ||
| parmesan and chopped parsley for serving |
Directions
by Alexia @Uhadmeatkitchen
- To toast the breadcrumbs, heat a few tablespoons of olive oil or butter in a pan. Add the breadcrumbs and toast on medium to high heat. Keep moving the breadcrumbs around until they are lightly toasted.
- In a large large skillet over medium heat, ad the olive oil and then the garlic and red pepper flakes to taste. Saute the garlic until golden brown.
- Add the grape tomatoes, capers and castelvetrano olives. Cook for a few minutes until the tomatoes blister.
- Add in the tuna and squeeze in some fresh lemon juice and cook for about 5 more minutes.
- While the sauce is cooking, bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ¼ cup pasta water, drain well. Add pasta into the sauce along with a few spoons of the starchy pasta water.
- Add on some sea salt to taste, and mix well. Drizzle a little olive oil over the dish.
- Top with lots of fresh parsley, parmesan and toasted breadcrumbs and enjoy.
