Spaghetti with Tuna

Originating in Sicily, spaghetti with tuna has become a popular dish in the Italian culture. The recipe was created in Sicily because the region is known for tuna hunting. The large passage between the Atlantic and Mediterranean is known to bring over 600 pounds of fish at the end of spring.

Although spaghetti with tuna isn’t one of my favorite recipes, it still has extraordinary flavors. My mom usually makes this recipe during the summer because of its light sauce and refreshing taste.

Here is what you’ll need for this simple, authentic recipe.

1 pound of spaghetti

1 teaspoon extra-virgin olive oil

6 cloves chopped garlic cloves

2 tablespoons capers

1 (28-ounce) can whole, peeled tomatoes, chopped

1/2 chopped parsley

1 can rinsed and drained, white albacore tuna

1 teaspoon salt

1 teaspoon black pepper

Directions

Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.

Meanwhile, prepare the sauce. Place olive oil and the garlic in a large sauté pan and turn heat to medium. Cook until the garlic is lightly golden. Add capers and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

Enjoy!