Pasta with Tuna and Caper Sauce

This tuna pasta with capers is quick, easy and delicious. With a few simple ingredients, you can have a wonderful meal in less than 20 minutes.

12 oz spaghetti
coarse sea salt
black pepper, freshly ground
10 oz tuna, packed in olive oil
3 cloves garlic, thinly sliced
2 Tbsp. capers, preferably salt-packed, rinsed and drained
1 pinch red-pepper flakes
1 tsp. lemon zest, freshly grated
1 Tbsp. lemon juice, freshly juiced
2 Tbsp. extra-virgin olive oil
¼ cup fresh flat-leaf parsley leaves, coarsely chopped

Garnish:
crushed red pepper flakes

Cook pasta in a large pot of generously salted water until al dente. Reserve 1½ cups pasta water; drain.

Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.

Remove from heat and toss in lemon zest and juice, oil and parsley; season with pepper. Add more pasta water, a few Tbsp. at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.

Makes 4 servings.