Spaghetti with Tuna, Capers & Olives

This recipe comes together in less than 10 minutes. Just getting back from vacation, with the fridge and pantry almost empty. Found a can of tuna, half a jar of capers and mixed olives, a box of spaghetti, a few garlic cloves and a small bunch of flat parsley. Extra virgin olive oil and red chili pepper are never missing in my kitchen. Put it all together and it was simply Orgasmik!!

Ingredients : (2 Servings)

200 Gr Spaghetti

2 Garlic Cloves

6 Tbsp. Extra Virgin Olive Oil

1 Tsp. Red Crushed Chili Pepper

2 Tbsp. Fresh Italian Flat Parsley finely chopped

4 Oz Can Yellowfin Tuna in olive oil

2 Tbsp. Tiny Capers well drained

1/2 Cup Mixed Pitted Olives Halved

Sea salt

Method :

• Fill a medium tall pot with water and bring it to boil. Add a good amount of sea salt and place the spaghetti in. Stir occasionally. Follow the cooking instructions, usually spaghetti, depending from brand to brand, takes 9 to 10 minutes to be ready and drained “al dente.”
•  In a medium heated saucepan, drizzle extra virgin olive oil and warm it up then add the garlic (chopped or whole to be removed, it’s up to you), then add the red chili pepper. After about one minute, add  in the tuna (drained from the excess oil of the can), stir for one/two minutes, then add capers and olives. Stir all, add some water from the pasta, and cook for 4/5 minutes making sure it doesn’t get dry.
• Add 1 tablespoon of fresh chopped parsley and turn the heat off.
• Drain spaghetti making sure to always preserve a bit of water to add into the sauce. Transfer the pasta into the saucepan, turn the heat back on, add the remaining extra virgin olive oil and sauté the spaghetti or stir it with two forks. Serve immediately, sprinkle the rest of fresh parsley. Buon Appetito!