I know a lot of people avoid pasta during the summer months because it can be heavy…and the whole carb thing.
I’m not one of them.
However. I do tend to shy away from the thick and cream-laden sauces because they make me sleeeeeeeepy.
I spotted this recipe on my friend Pam’s page. I was immediately interested because I had left over capers from making my Fish Piccata, and then noticed it was originally a Donna Hay recipe. Pure gold.
This simple dish is light, but packs a ton of flavor with heat from the chili sauce, saltiness from the capers, and tanginess from the lemon. Plus, the steam from the pasta is what actually cooks the spinach, which means only one pot to clean. And I know we all love that in the summer.
Lemony Pasta with Tuna, Spinach, and Capers
Prep time: 10 minutes
Cook time: 10 minutes
• 1 pound thin spaghetti
• 2 cans (2.5 ounces) tuna, drained
• 1 teaspoon chili garlic sauce
• 1/4 cup capers, rinsed
• 5 ounces baby spinach
• 2 tablespoon lemon juice
• 3 tablespoons extra virgin olive oil
• salt and pepper
Bring a large pot of salted water to boil; cook pasta according to package directions, about 7 minutes.
In the meantime, place the tuna, chili garlic sauce, and capers in a large bowl, topped with the spinach.
Drain the pasta and immediately add it to the large bowl with the other ingredients, tossing to coat so the spinach begins to wilt. Add the olive oil and lemon juice; season with salt and pepper to taste and toss to thoroughly combine.
(adapted from Sidewalk Shoes)