A quick, easy and satisfying meal 

that I often prepare in a pinch.

As an old habit we often think of Friday as meatless!

1 lb Spaghetti – your favorite
2-3 Garlic Cloves – minced
1 Can Italian Tuna – packed in olive oil
1/2-3/4 Fresh Basil Leaves
Good Sprinkling of Red Pepper Flakes – or to taste
Grated Zest of 1 Lemon
3 Tbsp. Olive Oil
3/4 C. Breadcrumbs – plain or seasoned
3-4 Tbsp. Capers – drained
1 Garlic Clove
Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil – as necessary
SERVES 4

Cook pasta according to package directions – al dente. You can even use a short pasta such as Penne Regate, Farfalle or Fusilli, if you like.

In a large heavy-duty skillet, large enough to hold the cooked pasta, heat the oil and add the minced garlic, cooking it on medium heat for a few minutes to infuse the oil. Push the garlic around in the oil with a wooden spoon a little. When you can start smelling the garlic, add the breadcrumbs and cook until toasted. Remove pan from the heat and set aside.

In a food processor, add the basil leaves, garlic clove, capers, red pepper flakes, and lemon zest and pulse all into a paste, adding additional olive oil if necessary.

When the pasta is cooked, drain, and toss with most of the breadcrumbs (saving some to garnish on each individual plate) and tuna, breaking up the tuna and spreading it around in the pasta.

NOTE: In our house we will also be passing around the cheese and cheese grater to top our pasta. This of course would never be done on a fish dish in Italy but that’s the way we enjoy it.!

BUON MANGIATA!