Food & Cooking Recipes Ingredients Seafood Recipes Spaghetti with Tuna and Caper Sauce 5.0 (7) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Alpha Smoot Prep Time: 20 mins Total Time: 30 mins Servings: 4 Ingredients 12 ounces spaghetti Coarse salt and freshly ground pepper 10 ounces tuna packed in olive oil (from 1 to 2 tins) 3 cloves garlic, thinly sliced 2 tablespoons capers, preferably salt-packed, rinsed and drained Pinch of red-pepper flakes, plus more for serving 1 teaspoon grated lemon zest, plus 1 tablespoon juice (from 1 lemon) 2 tablespoons extra-virgin olive oil ¼ cup coarsely chopped fresh flat-leaf parsley leaves Directions Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 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 tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes. Rate It PRINT