Spaghetti with Tuna, Tomatoes and Capers

Spaghetti with Tuna, Tomatoes and Capers is a dairy free and pescatarian recipe with 4 servings. This main course has 292 calories, 17g of protein, and 3g of fat per serving. For $1.61 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from The Lemon Bowl has 8 fans. A mixture of olive oil, parsley, water-packed tuna, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns an awesome spoonacular score of 93%. Users who liked this recipe also liked Spaghetti With Italian Tuna & Capers, Tuna Steaks with Garlic, Tomatoes, Capers, and Basil, and 20-Minute Italian Tuna Fettuccine with Tomatoes, Capers and Olives.

Servings: 4

Cooking duration: 20 minutes

 

Ingredients:

2 Tbs capers - rinsed

28 oz fire roasted tomatoes - diced

1 Tbs lemon zest

½ Tbs olive oil

¼ c chopped Italian parsley

Pinch red chili flakes

1 can tuna in water (about 5 oz) - drained

8 oz whole wheat spaghetti (rigatone or penne work well too)

Equipment:

sauce pan

Cooking instruction summary:

Cook pasta according to package directions and set aside reserving ½ cup warm cooking liquid.Meanwhile, heat olive oil in a medium sauce pan and add red chili flakes.Stir in fire roasted tomatoes and tuna being sure to break up tuna with a fork.Bring to a simmer and add capers and lemon zest.Add spaghetti and cook until heated. Feel free to add in a little reserved starchy cooking liquid if needed.Check for seasoning and add salt/pepper to taste if needed.Garnish with fresh parsley before serving.

 

Step by step:


1. Cook pasta according to package directions and set aside reserving ½ cup warm cooking liquid.Meanwhile, heat olive oil in a medium sauce pan and add red chili flakes.Stir in fire roasted tomatoes and tuna being sure to break up tuna with a fork.Bring to a simmer and add capers and lemon zest.

2. Add spaghetti and cook until heated. Feel free to add in a little reserved starchy cooking liquid if needed.Check for seasoning and add salt/pepper to taste if needed.

3. Garnish with fresh parsley before serving.


Nutrition Information:

Quickview
292k Calories
16g Protein
2g Total Fat
52g Carbs
62% Health Score
Limit These
Calories
292k
15%

Fat
2g
5%

  Saturated Fat
0.48g
3%

Carbohydrates
52g
17%

  Sugar
4g
5%

Cholesterol
12mg
4%

Sodium
519mg
23%

Get Enough Of These
Protein
16g
34%

Selenium
66µg
95%

Manganese
1mg
87%

Vitamin K
63µg
61%

Vitamin B3
6mg
33%

Magnesium
92mg
23%

Vitamin A
1143IU
23%

Iron
4mg
22%

Phosphorus
198mg
20%

Vitamin B1
0.29mg
19%

Vitamin B12
0.9µg
15%

Copper
0.3mg
15%

Vitamin C
10mg
13%

Vitamin B6
0.25mg
12%

Zinc
1mg
11%

Folate
40µg
10%

Calcium
97mg
10%

Fiber
1g
8%

Vitamin B2
0.12mg
7%

Vitamin B5
0.63mg
6%

Potassium
210mg
6%

Vitamin E
0.45mg
3%

Vitamin D
0.43µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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