Recipe Details
Ingredients
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1tablespoonextra-virgin olive oil
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1smallred onion, thinly sliced
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1(5 ounce) cantuna packed in olive oil, undrained
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1tablespooncapers, drained
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¼teaspooncrushed red pepper flakes
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½poundspaghetti
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½tablespoonchopped fresh parsley
Cooking Directions
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Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and red pepper flakes; heat through.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package suggests, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
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Add cooked pasta to the pan with tuna and mix to combine. Add some of the pasta water and toss lightly until pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories698 | |
| % Daily Value * | |
| Total Fat 24g |
30% |
| Saturated Fat 4g |
19% |
| Cholesterol 38mg |
13% |
| Sodium 449mg |
20% |
| Total Carbohydrate 89g |
32% |
| Dietary Fiber 5g |
16% |
| Total Sugars 5g |
|
| Protein 32g |
63% |
| Vitamin C 4mg |
5% |
| Calcium 36mg |
3% |
| Iron 4mg |
24% |
| Potassium 319mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
