The most amazing canned tuna pasta!

Ingredients

• 200g / 7oz spaghetti, or other thin long pasta
• 1 tbsp cooking salt, for cooking pasta
• 285g/ 10 oz (approx) canned tuna in oil, drained, oil reserved (I use 3 x 95g/3.5oz cans, Note 1)
• 2 clove garlic, finely minced
• 2 anchovy fillets, minced (Note 2)
• 1/2 tsp chilli flakes / red pepper flakes (can skip, Note 3)
• 2 tsp baby capers (or finely chopped pickles)
• 1 tbsp parsley, finely chopped (ok to skip)
• 1 tsp lemon zest
• 2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar)
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper

Steps

1. Cook pasta – Bring 3 litres / 3 quarts of water to the boil with the 1 tablespoon of salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.
2. Sauté aromatics – In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies and chilli flakes. Cook and stir for 1 minute.
3. Toss pasta – Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes.
4. Add tuna – Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through – try to keep some tuna chunks.
5. Serve immediately!