Pasta with Tuna and Capers in White Wine Sauce

Here’s a little secret: olive oil-packed canned tuna, chili pepper flakes, and pasta is a master combination (and classic Italian). One of my favorite dishes on that site is the tuna, arugula, chili pepper, pasta recipe. So when I stumbled on another variation with similar core ingredients in Giulia Melucci’s I Loved, I Lost, I Made Spaghetti I had to try it. Score! whether you like canned tuna and pasta, you must try that. I made one batch (serves two), ate half of it for lunch and the rest for

dinner. considering I know someone is going to ask, whether you don’t cook with wine, try substituting 1 teaspoon of lemon juice or white wine vinegar and 1/4 cup of water for the white wine the recipe calls for. Regarding tuna packed in water, I’ve tried it and believe me, it doesn’t work (dry, tastes bad). You need to use tuna packed in olive oil.

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