Sicilian Spaghetti with Tuna is an age-old Italian recipe that has traditionally contained anchovies with fresh tomatoes and Kalamata olives. In this Weight Watchers adaption, water-packed tuna substitutes for the anchovies and roasted red bell peppers step in for the tomatoes. I like roasted red peppers because I can keep them in my pantry for quick dinners with minimum fuss, but you can certainly make this the Sicilian way with halved cherry tomatoes. If you do, add them to the skillet with the garlic to allow them to cook for a bit before you add the tuna.
This refreshing lemony pasta is a good example of the way Italians like to eat. It’s simple, it’s healthy and most of all, it’s delicious. Buon Appetito.
8 oz, whole-wheat spaghetti
2 Tbsp. plus 2 tsp. olive oil, divided
3 large garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes, plus more for serving
2 (4.5-oz.) cans tuna in water, drained
1 1/2 cups sliced roasted red bell peppers
2 Tbsp. capers, drained
1/2 tsp. salt, plus more for salting the pasta water
1/2 cup chopped fresh parsley
1 tsp. finely grated lemon zest, plus 1 1/2 Tbsp. juice
Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions.
Meanwhile, in a 12-inch nonstick skillet, heat 2 tsp. olive oil on medium low. Add the garlic and crushed red pepper and cook until golden, 2 to 4 minutes, stirring frequently. Stir in the tuna, breaking it up with a wooden spoon. Stir in the roasted peppers, capers and salt and cook until just heated through, about 2 minutes.
Reserve 1 cup of pasta cooking water. Drain the pasta and add to the skillet. Add about 1/2 cup of the cooking water and toss to coat. Stir in the parsley, lemon zest and lemon juice, and remaining 2 Tbsp. oil and toss until well combined. Serve the pasta with more crushed red pepper if desired and more lemon juice.
Serves 4
WW Points per 1 1/2 cup serving: 8