INGREDIENTS
- 12 oz. long, thin pasta, such as bucatini, spaghetti or linguine
- 3 T. extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 3 scallions, thinly sliced, white and green parts separated
- 6 to 10 anchovies, chopped
- 3 T. drained capers
- 1 cup torn fresh herbs, such as parsley and dill, or celery leaves, plus more for serving (optional)
- 1 (5- or 6-ounce) can tuna, drained
- Red-pepper flakes, for serving
- Lemon wedges, for serving
DIRECTIONS
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
- In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add ½ cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
- Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.
Recipe Author: Nytimes