We craved a quick pasta dish, and we tried this: https://www.recipetineats.com/canned-tuna-pasta/ The capers, anchovies, and garlic remind us of Sicilian cuisine.
Our modifications: first, based on our pantry, we used 7 oz mafaldine pasta, two 5-oz cans of no-salt tuna in water (which we drained, saving the tuna liquid separately), 1 tsp anchovy paste instead of anchovies, and celery fronds instead of parsley. Second, because we used no-salt tuna, we increased the drained capers from 2 tsp to 3 tsp (1 Tbsp). Third, we replaced some of the pasta water with tuna liquid.
This was a surprisingly delicious dish that came together quickly. We will make it again. (Aug. 2025)
Cooking Adventures 