Pasta with Tuna, Capers, and Spring Onions

• • Salt
• • 350g long, thin pasta, such as spaghetti or linguine
• • 1 teaspoon salt
• • 3 tablespoons extra virgin olive oil
• • 3 cloves garlic, thinly sliced
• • 3 spring onions, thinly sliced (separate the white and green parts)
• • 6 - 10 anchovies, finely chopped
• • 3 tablespoons capers, drained
• • 1 cup fresh parsley, chopped
• • 150g white tuna in olive oil, drained

For Serving

• • Red pepper flakes
• • Zest
• • Lemon wedges

1. 1. In a large pot of well-salted water, cook the pasta until al dente. Drain the pasta, reserving 2 cups of the cooking water. In a large skillet, heat the olive oil over medium heat. Add the garlic and the white parts of the spring onions and sauté until they release their aromas, about 1 minute.
2. 2. Add the anchovies and capers and cook until the anchovies dissolve and the capers and garlic turn golden, for another 2-3 minutes. Pour in 1/2 cup of the pasta water and let it reduce until only a small amount remains in the pan.
3. 3. Add the pasta and parsley and toss well to coat. Add more pasta water if needed. Add the tuna and stir gently to incorporate. Serve the pasta with red pepper flakes, lemon zest, extra parsley, the green parts of the spring onions, and a drizzle of olive oil. Serve lemon wedges on the side for anyone who wants to squeeze juice over their pasta.