Pasta With Tuna, Capers, & Herbs

Pasta With Tuna, Capers, & Herbs

Use Grist Provisions pasta to give this elegant recipe a local twist.

  • Course:
  • Servings: Makes about 3-4 servings


4 servings of Grist Provisions Bucatini or your favorite dried long strand pasta
3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
3 garlic cloves, sliced
3 green onions, white and green chopped separately
6-10 anchovies, chopped
3 Tbsp capers, drained
1 cup fresh herbs like parsley, dill, or celery leaves, saving some for garnish
1 can DLM Albacore Tuna (7.5-oz) in olive oil, drained and broken into large chunks
Pinch or two of red chili flakes


Cook pasta in well-salted boiling water till al dente. Save 1/2-3/4 cup cooked pasta water before draining.

In a large sauté pan, heat the olive oil and briefly sauté the garlic, chopped whites of green onion, anchovies, and capers for 2-3 minutes. Add 1/2 cup cooked pasta water and let reduce down until about 2 Tbsp remain. Add the hot drained pasta, chopped green onion tops, torn herbs, and tuna, tossing until well combined. Add additional 1/4 cup pasta water if desired.

Plate pasta for serving and garnish with any additional herbs and a sprinkle of red chili flakes.

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