5 large garlic cloves, thinly sliced
¼ teaspoon dried red pepper flakes
3 tablespoons capers, drained and chopped
10 ounces frozen spinach, pressed to drain well
2 (5 ounce) cans Yellowfin Tuna in Olive Oil
kosher salt and freshly ground black pepper
1 lemon, quartered lengthwise
8 ounces linguini
½ cup fresh parsley, chopped
Parmesan cheese for grating
- Bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add the pasta to the boiling water, stirring occasionally, and cook until the pasta is al dente.
- While the pasta is cooking, heat a large sauté pan with the olive oil, sliced garlic, and red pepper flakes. Sauté, stirring frequently, for 2 to 3 minutes or until the garlic is fragrant and lightly golden. Add the capers and spinach and sauté for an additional 30 seconds.
- Add the tuna, with the packed olive oil to the pan. Combine the ingredients gently, breaking up large pieces of tuna. Reduce the heat to low and season to taste with salt and pepper.
- Drain the pasta, reserving 1 cup of the pasta cooking water. Transfer the pasta into the skillet. Add the chopped parsley and ½ cup of the reserved pasta cooking water. With the pan over low heat, gently toss the pasta with tongs to coat the pasta evenly. Add additional pasta water if necessary. Serve immediately with Parmesan on the side.