This is the ideal quarantine dish, but this isn’t really a recipe you need to follow as written. I am giving you measurements as a guide, but the truth is: you measure everything with your heart.
Personally, I throw in a lot of olives because that’s my favorite part of the dish. You don’t like them? Alright, use more capers and leave out the olives; I’m not the boss of you. If you want to add garlic, go ahead! I usually do. Just make sure you add it first and let it get nice and fragrant before throwing in the rest. You don’t have capers? Cool. Leave them out. You want this spicy? Red pepper flakes. You’re low on fresh groceries and you’re not growing herbs? Just skip the parsley and throw in whatever Mediterranean herbs you can find in your spice drawer. It’ll be fine.
- 1 box of pasta (spaghetti or any shape you prefer)
- 1/2 cup of olive oil (ideally, a really fragrant one)
- 1 can of tuna, drained
- 2-3 tablespoons capers
- 1/4 cup olives (halved, pit removed)
- 1/4 cup (freshly, if possible) grated Parmesan
- chopped fresh parsley to taste
- salt and pepper to taste
Cook the pasta according to package instructions.
Heat up the olive oil. Add capers, olives, tuna. If it looks like you need more oil, add it now. If you prefer not to add more oil but you want more liquid, you can add a tablespoon or two of water. Add salt and pepper to taste. Once everything is heated through, add the fresh parsley.
Divide the pasta in serving bowls and top with the tuna sauce. Sprinkle with Parmesan – you can always add more cheese if you love it as much as my husband does.