This recipe was inspired by my trip to Italy. I ate at this amazing restaurant called Za Za, bought their cookbook that they had at the restaurant and never cooked Italian food the same again. If you don’t like tuna, salmon is just as delicious.
Serve with Sautéed Spinach (recipe here)
500 g spaghettini pasta (or zucchini spiraled into spaghetti (zoodles) for an even healthier version)
2 cups diced fresh tomatoes (canned will also work if you don’t have fresh tomatoes handy)
2 cloves of garlic, minced
120 g can flaked canned tuna (or 1 large salmon steak, steamed and flaked into bite sized pieces)
6 tablespoons extra-virgin olive oil
2 tablespoons capers
1 small onion, chopped (about 1 cup)
Pinch of dried chili flakes (or 2 if you like it spicy)
Pinch of fresh oregano
Black pepper, to taste
Zest and juice of 1 lemon
Cook pasta according to package directions.
While pasta is cooking, heat oil in a large, deep frying pan. Once oil is hot, stir the garlic and onion into the pan. Reduce heat to medium-high so garlic doesn’t burn. After a couple of minutes, stir in the tuna (or salmon) and capers and cook for another 4-6 minutes to allow the flavors time to release. Then, stir in the tomatoes, dried spices and lemon juice, and ¾ cup of the boiling pasta water. Bring to a gentle boil and let simmer until pasta is cooked.
Once the pasta is cooked, drain and immediately transfer to pan with sauce. Toss pasta with sauce and serve.
So easy, so delicious!
You can even top the pasta bowls with freshly grated Parmesan cheese for a little indulgence.