Spaghettini with tuna, lemon & capers
1 to 2 servings
* PLUS Cooking time: 8 minutes
spaghetti or spaghettini
Fill a large saucepan with water and bring to a boil over high heat. Finely grate 1 tsp (5 mL) peel from lemon. Cut lemon in half. Wrap and refrigerate half for another use.
When water boils, add pasta. Boil until al dente, 8 minutes. Then ladle 1/2 cup (125 mL) pasta water into a small measuring cup. Drain pasta and place in a large bowl. Crumble in tuna. Stir in onions, lemon peel, capers, salt and oregano. Then squeeze in juice from lemon half. Add oil and 1/4 cup (50 mL) pasta water. Stir to evenly mix. Taste and add some of the remaining water if noodles aren’t saucy enough.
Nutrition (per serving)
Light, tangy and easy! Choose this when you don’t want a heavy pasta.