Pasta With Tuna, Capers and Scallions

Ingredients

• Salt
• 12 ounces Long, thin pasta, such as bucatini, spaghetti or linguine
• 3 tablespoons Extra-virgin olive oil
• 3 cloves Garlic, thinly sliced
• 3 Scallions, thinly sliced, whites and greens kept separate
• 6 to 10 Anchovies, chopped
• 3 tablespoons Capers, drained
• 1 cup Torn fresh herbs, such as parsley and dill, or celery leaves, plus extra for serving (optional)
• 1 can Tuna, drained (5 or 6 ounces)
• Red-pepper flakes, for serving
• Lemon wedges, for serving

Preparation

1. 1

   Cook the pasta in generously salted boiling water according to the package directions until al dente. Reserve 1 cup of cooking water, then drain.

2. 2

   Heat the olive oil in a large skillet over medium heat. Cook the garlic and scallion whites until fragrant, about 1 minute.

3. 3

   Stir in the anchovies and capers and cook for another 2 to 3 minutes, until the anchovies dissolve and the garlic and capers become golden.

4. 4

   Pour in 1/2 cup of the reserved pasta water and simmer until only a little liquid remains. Add the pasta and herbs, toss to coat, then add the tuna and toss again.

5. 5

   Top with red-pepper flakes, extra herbs, scallion greens and a drizzle of olive oil. Serve with lemon wedges for squeezing.